We love this pasta with a no-cook tomato sauce. Juicy marinated tomatoes with plenty of basil and garlic are tossed with hot pasta. Top with shaved Parmesan for the perfect summer meal.
This is the ultimate summer dinner.
Sweet, marinated tomatoes mixed with lots of garlic and fresh basil are combined with hot pasta and plenty of Parmesan. It’s bright and garden-fresh while still cozy and satisfying—an ideal way to celebrate tomato season.
Are you overflowing with tomatoes right now? Same here.
Tomatoes are at their best this time of year: intensely flavored, sweet, and perfect for marinating. There’s no need to cook them and dull their summer brightness.
Full disclosure: I’m not normally a tomato fanatic. I often skip tomatoes on sandwiches and burgers, so if I love these marinated tomatoes tossed with pasta, I promise most people will too.
Everything starts with the marinated tomatoes.
I first shared these marinated tomatoes in a newsletter months ago. I’ve been making them for years and tossing them with hot pasta—it’s one of my favorite easy meals for summer. The best part is how simple they are; the only real requirement is time.
You do need to let the tomatoes sit at room temperature for a few hours. I’ll sometimes use them after 30–60 minutes when I’m impatient, but letting them marinate for the full 4–6 hours really deepens the flavor.
What goes into the marinated tomatoes:
Cherry tomatoes
Plenty of minced garlic
A pinch of crushed red pepper
A little sugar
Olive oil
Balsamic vinegar
Fresh basil
Combine everything in a bowl, cover, and let it sit at room temperature for 4 to 6 hours. That time allows the tomatoes to release their juices and soak up the garlicky, herby dressing—don’t skip it if you can help it.
When you’re ready to eat, bring a pot of salted water to a boil and cook your pasta. Any noodle will work, but long pasta is my favorite—bucatini is my top pick. Spaghetti or angel hair are great alternatives.
Drain the pasta and place the hot noodles right on top of the marinated tomatoes. Let them sit for a couple of minutes so the pasta absorbs some of the tomato juices, then toss everything together until well combined.
The olive oil and tomato juices coat the pasta beautifully. Finish with extra basil and a generous amount of shaved Parmesan, plus a sprinkle of finely grated Parmesan for added richness.
For me, this is one of the best summer dishes: the garlic bite plays against the sweet tomato pop, and the result is like a fresh garden salad served with warm, tender pasta.
If you don’t want to serve the marinated tomatoes with pasta, they’re excellent in many other ways: whipped feta or goat cheese, spooned on baguettes, tossed into salads, or used as a fresh salsa on sandwiches and tacos. They’re versatile, bright, and delicious.
Summer Bucatini with No Cook Tomato Sauce
Summer Bucatini with No Cook Tomato Sauce
4
4 hrs
15 mins
4 hrs 15 mins
Ingredients
- 4 cups cherry tomatoes, halved
- 8 garlic cloves, minced
- kosher salt and pepper
- ¼ teaspoon crushed red pepper
- 2 teaspoons sugar
- ⅓ cup olive oil
- ½ tablespoon balsamic vinegar
- ½ cup chopped fresh basil, plus more for topping
- 1 pound bucatini (or your favorite pasta)
- ½ cup shaved Parmesan
- ⅓ cup finely grated Parmesan
Instructions
- Place the halved tomatoes in a large bowl. Add the minced garlic, a generous pinch of salt and freshly ground pepper, crushed red pepper, and sugar. Stir to combine.
- Pour in the olive oil and balsamic vinegar, then add the chopped basil. Stir again until everything is well coated. Cover the bowl and let it sit at room temperature for 4 to 6 hours.
- When ready to serve, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta and immediately transfer the hot noodles to the bowl with the marinated tomatoes. Let the hot pasta sit on the tomatoes for 2 minutes so it soaks up the juices.
- Toss everything together until the pasta is evenly coated. Add the shaved and finely grated Parmesan and toss again. Finish with extra basil and serve immediately.
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