California Central Coast Recipes

Raw Summer Tomato Sauce with Basil with Spaghetti

This is my version of the classic raw tomato sauce that most good Italian restaurants offer---especially in the summer. It's a great alternative when it's hot outside and you don't feel much like cooking.

All the sauce ingredients, other than the pasta, are raw. And it's pretty quick and easy to make. Basically you add all the sauce ingredients in a bowl, let them blend for an hour or so. Then cook your pasta at mealtime, mix the sauce with the pasta and serve.

If you have good tasting tomatoes it's absolutely delicious --and very low calorie.

We personally like it topped with a little grated Feta cheese. 2017, Raw Summer Tomato Sauce with Basil with Spaghetti
Preparation time: 20 minutes
Cooking time: 10 minutes
re-calculate ingredients for:


8 medium - large tomatoes , seeded, chopped and drained
2 small cloves garlic , crushed not chopped
1 cup Fresh basil leaves , coarsely chopped
1/4 teaspoons Red pepper flakes
2 teaspoons Balsamic vinegar
Salt and freshly cracked Black pepper to taste
6 to 8 Tablespoons Extra Virgin Olive Oil
1 Pound Spaghetti or Linguine

*Optional Grated Feta cheese

Preparation Directions.

1 Put all the ingredients minus the pasta and cheese into a non-reactive (preferably stainless steel) bowl to marinate.

2 When gauging the amount of olive oil you need, you want the olive oil to just barely cover the tomato mixture. Be sure to mix well making sure that all ingredients are disbursed evenly.

3 Cover and set aside in a cool section of the kitchen for an hour or so.

4 When mealtime approaches, cook the pasta in boiling salted water or as directed on package. Drain the pasta well and add to bowl with sauce. Mix well and serve on individual dinner plates.

5 If desired, top with grated Feta cheese.

Wine and Food Pairing and Serving Suggestions.

This recipe goes especially well with a young Zinfandel.

A tip from Sue!

Know your stove!

Not all stoves are equivalent! Your "medium" may be equivalent to another's "high." For instance, a lot of recipes use the "Medium heat" burner. But that can be too high if your sauteing garlic and don't want it to burn. It's better to err toward the lower setting.