Pasta with Fresh Tomato Sauce


  • 2 1/4 pounds unrefrigerated ripe tomatoes

  • 1/4 cup fresh basil leaves

  • 1 tablespoon flat-leaf parsley

  • 1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired

  • 1/4 cup extra-virgin olive oil, plus more for drizzling

  • Coarse salt and freshly ground pepper

  • 1 pound spaghetti or spaghettini

  • Grated Parmesan cheese, for serving (optional)

  1. Finely chop tomatoes.

  2. Add olive oil, tomatoes, basil, parsley, and garlic to a pan over low heat to warm through.

  3. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

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