This uncooked sauce takes full advantage of fresh, ripe tomatoes and basil, making it a summertime favorite that can be enjoyed warm or at room temperature. If possible, get your tomatoes fresh from your garden or a close-by farmer’s market. Any varieties of tomatoes work well in this sauce, alone or in combination, from meaty plum tomatoes, or juicy slicing tomatoes, to the sweet and colorful red or yellow cherry or grape tomatoes.
Pasta with Fresh Tomato Sauce [Vegan]
- 2 to 2 1/2 pounds fresh ripe tomatoes
- 3 garlic cloves, crushed or minced
- 2 to 3 tablespoons extra-virgin olive oil
- 1/3 cup kalamata olives, halved and pitted (optional)
- 1/2 cup chopped fresh basil leaves
- Salt and freshly ground black pepper
- 12 ounces rotini or other bite-sized pasta
- Coarsely chop the tomatoes and place them in a large bowl.
- Add the garlic, oil, olives (if using), and basil.
- Season with salt and pepper to taste. Stir gently to combine.
- Cover and set aside at room temperature for 20 to 30 minutes to allow flavors to blend, stirring occasionally.
- Cook the pasta in a large pot of boiling salted water, stirring occasionally, until it is al dente.
- Drain the pasta and transfer to a shallow serving bowl.
- Add the reserved sauce and toss gently to combine — the hot pasta will slightly warm the sauce.
- Serve warm or at room temperature.