No Cook Pasta Sauce Recipes

PASTA WITH NO-COOK PUTTANESCA SAUCE

Pasta with No-Cook Puttanesca Sauce image

Ripe, juicy tomatoes are tossed with green olives, capers, and garlic, then finished with Pecorino Romano cheese in this fresh take on the classic Italian pasta dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

1 pound heirloom tomatoes, or a combination of beefsteak and cherry tomatoes, coarsely chopped (3 cups total)
1/2 cup extra-virgin olive oil, plus more for serving
1 cup crushed and pitted green olives, such as Castelveltrano
1/3 cup brine-packed capers, drained and coarsely chopped
3 cloves garlic, smashed and peeled
Kosher salt and freshly ground pepper
12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli
1 ounce Pecorino Romano, grated (1/2 cup packed), plus more for serving

Steps:

In a large bowl, combine tomatoes, oil, olives, capers, and garlic. Season generously with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
Add pasta to bowl with tomatoes; add reserved pasta water and cheese. Toss well to combine, creating a silky sauce. Remove garlic; serve with more cheese and pepper and a drizzle of oil.

NO-COOK TOMATO-TUNA SAUCE WITH SPAGHETTI

No-Cook Tomato-Tuna Sauce with Spaghetti image

Blink and you'll miss this easy no-cook sauce recipe: Combine chopped tomatoes, olive oil, garlic, vinegar, and basil in a big bowl on the counter, and let them sit until they break down a bit. When the pasta is just cooked, toss it all together with a generous shower of grated Parmesan, which thickens and emulsifies the sauce, plus oil-packed tuna for a jolt of brininess and protein.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Seafood Recipes

Time 1h15m

Number Of Ingredients 10

Ingredients

1 1/2 pounds ripe medium tomatoes, cored and torn, or chopped into 1/2-inch pieces (3 cups)
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed and peeled
1/4 cup packed fresh basil leaves, torn, plus more for serving
1 teaspoon red-wine vinegar
1/4 teaspoon red pepper flakes
Kosher salt
12 ounces spaghetti
2 jars (each 7 ounces) tuna packed in oil, drained
1 ounce Parmigiano-Reggiano, grated (1/4 cup), plus more for serving

Steps:

In a large heatproof bowl, combine tomatoes, 1/2 cup oil, garlic, basil, vinegar, and red-pepper flakes. Season generously with salt. Let stand up to 1 hour; remove and discard garlic.
Cook pasta in a large pot of generously salted water according to package directions until al dente. Reserve 1/4 cup pasta water, then drain.
Immediately transfer pasta to bowl with tomatoes; add tuna, cheese, and remaining 2 tablespoons oil. Toss well to combine, adding pasta water as needed to create a silky sauce. Serve with more cheese and basil.

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