This no-cook meal makes weeknights easy!
There are plenty of ways to enjoy tomatoes in pasta dishes, whether they are cooked with meat, seafood, vegetables or just with a little bit of olive oil. And the best part is that tomatoes are rich in lycopene, antioxidants, and vitamin C. In this recipe, we don’t cook the tomatoes, and therefore we get 100% of their nutrients. Aside from being a very healthy dish, it is also delicious!
Spaghetti with No-Cook Tomato Sauce
Ingredients
- 1/8 cup capers
- 9 ounces cherry tomatoes or other tasty tomatoes
- 1 garlic clove peeled
- 3 anchovy fillets optional
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/3 cup extra virgin olive oil
- 2 parsley stems fresh
- 8 ounces spaghetti
Instructions
- In a small bowl, soak the capers in water for about 10 minutes. After soaking, squeeze out the water lightly and set the capers aside.
- Slice the tomatoes in half if they are small or quarters if they are big then squeeze out the seeds. Mince them then set aside.
- In a bowl or the container of the immersion blender, mix the capers, garlic, anchovies, parsley, oregano, salt, 1/8 cup of the minced tomatoes, and parsley. Blend.
- Mix the blended mixture with the remaining minced tomatoes, cover and let it sit for 2 hours in a cool part of the kitchen or in the refrigerator.
- Over medium-high heat, bring some water to a boil in a saucepan. When it boils, add some salt then the spaghetti. Cook according to the number of minutes indicated in the box.
- When the spaghetti is cooked, drain.
- Mix the spaghetti with the sauce.
Nutrition Information
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We have a lot of other great pasta recipes for you. Check them out:
Whole Grain Penne Pasta with Greens & Beans
Pasta Puttanesca with Baby Spinach
Pasta with White Fish, Tomatoes, and Zucchini
Pasta Salad with Grilled Vegetables
Chicken and Broccoli Pasta Toss Recipe
Pasta with Cauliflower and Raisins
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