There are so many things to love about this sauce recipe.

• It's easy. Cut the tomatoes, stir them together in a bowl with a few ingredients, let the bowl sit for a few hours, and an amazingly flavorful pasta sauce is born.
• No cooking. Although I love a slow cooked marinara sauce, this fresh pasta sauce is my go-to favorite. As they sit, the tomatoes macerate (release their juices) to magically create a sauce without any cooking at all.
• A fresh sauce that can be made year round--even in winter. Although most tomatoes are only good when they're in season in the summer, cherry and grape tomatoes are flavorful and available throughout the year. In the dead of winter I can make this sauce to satisfy my craving for fresh-tasting food.
• Tossed with pasta, it's a versatile main course or a side dish. 
• It can be served warm, cold, or at room temperature.
• It can be made ahead for the ultimate convenience.
• It's always popular with company and at pot lucks.
• It keeps well and makes great leftovers.
• It's made with simple, whole, nutritious ingredients.

Make ahead and take along. Because this pasta can be served at room temperature, that makes it a great choice to take to potlucks, picnics, and parties. I made an Italian lunch for my sons' company, Less Annoying CRM, pictured below. This pasta along with my Antipasto Platters were a great combo for a make-ahead meal...and a big hit with this group of hungry workers.

Inspired by Ina Garten

She's one of my favorite celebrity chefs. Her recipes are simple, delicious, thoroughly tested, and use real, whole food and accessible ingredients. I own most of Ina's cookbooks. This fresh pasta sauce is inspired by Ina's Summer Garden Pasta from her cookbook, Barefoot Contessa at Home. I've also seen her demonstrate this on television. So, thanks Ina. This one's a real winner!

Check out this short video that shows you how easy this is to make:

Step-by-step photos for making
No-Cook Cherry Tomato Pasta Sauce 

Step 1. Assemble the ingredients.

Here's what you need to make the sauce:

• cherry or grape tomatoes
• fresh basil
• extra virgin olive oil
• garlic
• crushed red pepper flakes
• freshly ground black pepper
• kosher salt

view on Amazon:  organic extra virgin olive oil,  organic crushed red pepper flakes, Oxo pepper grinder

You'll also need:

• freshly grated Parmesan cheese to mix into the pasta and sprinkle on top. I grate mine in a food processor and show you how in this post: How to Grate Parmesan Cheese
• angel hair pasta; or, you may substitute a different pasta, if you like

Step 2. Slice each tomato in half. The fastest and easiest way to cut a bunch of them at once is to sandwich them between two rimmed, flat plastic lids as pictured below. You can cut a pint of cherry tomatoes in under a minute. Read more details about this timesaving technique in my post: Easy Way To Cut Cherry Tomatoes.

• view my serrated knife on Amazon (Bonus: it's very affordable!)

You can use all red cherry/grape tomatoes, or any combination of red, yellow, orange, purple....whatever is available and to your liking. I like to include some Sungolds when they are in season.

Step 3. Mince the garlic. Use a knife, garlic press, Microplane, or a mini food processor. I keep this chopper handy on my counter, because I use it so often. If I need to mince several garlic cloves, I let this little machine do the work in just a few pulses.

• view my mini food processor on Amazon (I love this little work horse!)

Step 4. Chiffonade the basil. This is a specific way of cutting basil (and other large leafy herbs like mint) resulting in thin shreds. Make sure you use a sharp knife. Stack 3 or 4 basil leaves and roll them up like a cigar. Cut in thin slices, separate and fluff the cut rounds. TIP: Don't cut the basil in advance--cut it right before you use it. That's because once the cut edges are exposed to air, the basil will begin to darken.

• view my go-to Wusthof knife on Amazon  (I received this as a gift from my son and daughter-in-law, and I love it! It is weighted perfectly and holds a sharp edge well.)

Step 5. In a large bowl, combine the sauce ingredients: olive oil, peppers, garlic, salt, and basil. Then stir in the cut tomatoes. Cover and leave out at room temperature for 4 to 6 hours.

view on Amazon:  mixing bowls (a nesting 10 piece set that I use every day)

The sauce mixture macerates as it rests. That means the salt and olive oil draw the juices out of the tomatoes. I'm always surprised how much liquid is in the bottom of the bowl after the mixture has rested for a few hours; that's how the sauce is magically created. Also, the flavors develop and improve and the garlic mellows as it sits. It tastes amazing with no cooking at all.

• MAKE-AHEAD TIP. The sauce can be made the day before, macerated at room temperature, and refrigerated overnight. Unlike full-sized tomatoes, the texture of cherry tomatoes isn't compromised in the refrigerator. That makes this fresh tomato recipe particularly flexible and forgiving. Use it the same day it's made or on the following day--it tastes great either way.

Step 6. Shortly before it's time to eat, boil & drain the pasta according to the package directions. I prefer angel hair pasta with this sauce, because it is thin and delicate and easily absorbs the sauce flavor. And, it cooks in just 4 minutes, adding to the ease and quickness of making this dish. But, feel free to use whatever pasta you prefer or have on hand.

Step 7. In a large, shallow serving bowl, add the cooked pasta, then the tomato sauce mixture, then the Parmesan cheese. Use tongs to gently toss it until it's combined. The tomatoes have a tendency to settle in the bottom, so you may need to scoop some of them from underneath and distribute them on top of the pasta. 

• view on Amazon: my large pasta serving bowl -- it's big enough to hold the full batch with ample room for tossing and mixing the pasta, cheese, and sauce. Matching individual pasta bowls--these also make great salad bowls.

Step 8. Chiffonade 3-4 additional basil leaves and scatter them on top of the pasta. Garnish the bowl with additional basil leaves, if you like. Dinner is served! Have extra grated Parmesan available for sprinkling more on top of individual servings.

• view on Amazon: pasta and salad tongs -- these are handy for mixing the pasta, cheese and sauce, yet elegant enough for serving.

Any temp will do. This can be a main or side dish and served warm, cold, or at room temperature. I normally serve mine at room temperature; that way I don't have to stress about keeping it warm, and it tastes fabulous! 

Great to take along. Since this can be served at room temperature, it's a perfect dish to take along to share at potlucks, picnics or parties. This plastic bowl comes with a cover (it's actually a pie carrier), and is the perfect size to hold a full batch of this pasta recipe. I used it for toting and serving this pasta at the Less Annoying CRM luncheon pictured at the beginning of this post.

view on Amazon:  covered plastic serving bowl with cover (aka pie server)

Part of an awesome menu. I most often serve this along with grilled shrimp, fish, or chicken. Add some garlic toast and a salad or antipasto, and you've got a crowd pleasin' meal!

Add-ins. Although I prefer the simplicity of the ingredients in this recipe, you can customize it with optional additions like toasted pine nuts, olives, or whatever suits your fancy. 

This pasta dish tastes just as good, if not better, the next day. The recipe makes a generous amount, so we always look forward to leftovers.

Make it a Yummy day!

Monica

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No-Cook Cherry Tomato Pasta Sauce

By Monica              Servings: ten 2-cup servings

Ingredients

• SAUCE INGREDIENTS:
• 1/2 cup extra virgin olive oil
• 6 cloves garlic, minced (2 tablespoons)
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 20 large basil leaves, cut chiffonade style
• 4 pints (8 cups) cherry or grape tomatoes, halved
• FOR COMBINING WITH PASTA:
• 1 lb. angel hair pasta (or other preferred pasta)
• 1-1/2 cups (6 oz.) grated Parmesan cheese (plus more to serve on side for topping individual servings)
• 4 additional large basil leaves, cut chiffonade style

Directions

FOR THE SAUCE, in a large bowl combine olive oil, garlic, red pepper flakes, black pepper, salt, and basil; stir to combine. Add halved tomatoes and stir until evenly coated. Cover with plastic wrap or lid and set on counter at room temperature for 4-6 hours. (MAKE AHEAD TIP: The sauce can be made the day before, macerated at room temperature, and refrigerated overnight.)

BOIL THE PASTA according to package directions, being careful not to overcook it; drain well. Add cooked pasta to a large, shallow serving bowl. Pour tomato sauce mixture over pasta, top with Parmesan cheese, and use tongs to gently mix. Top with additional fresh basil chiffonades. Serve with additional Parmesan cheese to sprinkle on top of individual servings.

Nutritional Information for one 2-cup serving: 334 calories, 15g fat, 403mg sodium, 41.2g carbs, 2.1g fiber, 12g sugars, 11.8g protein; Weight Watchers PointsPlus: 9. High in vitamins A & C, iron, and calcium. High in carbs due to the pasta.

Inspired by Ina Garten's Summer Garden Pasta recipe.

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For a 2-cup serving:

11 Weight Watchers SmartPoints per 2-cup serving

HERE'S A FUN GIFT to bundle for a wedding, birthday, housewarming....or YOU! A pasta serving bowl, individual pasta bowls, and pasta tongs. These three items work just as well for salads. Here are the Amazon links:

• large pasta & salad serving bowl
• matching individual bowls (set of 4)
• pasta & salad tongs