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The Ultimate No-Cook Tomato Sauce with Rigatoni (Pasta alla Crudaiola)

A forkful of the finished pasta with No-Cook Tomato Sauce.

An exceptionally fresh and simple summer pasta dish featuring a completely no-cook tomato sauce. The sauce is created by grating ripe beefsteak tomatoes into a pulp and whisking it with olive oil and garlic. This vibrant, uncooked sauce is then tossed with hot, freshly cooked rigatoni pasta, chopped heirloom tomatoes, and torn fresh basil, allowing the heat from the pasta to warm the sauce and release the aromas.

Ingredients

Scale
  • Kosher salt
  • 12 ounces rigatoni pasta
  • 1 pound beefsteak tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1 small clove garlic, grated
  • 2 medium heirloom tomatoes, chopped
  • 1 cup torn fresh basil

Instructions

  1. Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package directions until al dente (about 10-12 minutes).
  2. While the pasta is cooking, prepare the sauce. Grate the beefsteak tomatoes on the large holes of a box grater into a large serving bowl. Discard any remaining skin.
  3. Whisk the olive oil, grated garlic, and 1 teaspoon of salt into the grated tomato pulp.
  4. Drain the cooked pasta.
  5. Add the hot pasta to the bowl with the tomato sauce. Add the chopped heirloom tomatoes and torn basil.
  6. Toss everything together to combine. The heat from the pasta will gently warm the sauce.
  7. Serve immediately.

Notes

  • The key technique for the sauce is grating the beefsteak tomatoes, which creates a fresh, uncooked pulp that forms the base.
  • This recipe is extremely quick and perfect for summer as it requires minimal cooking, only boiling the pasta.
  • Using a variety of ripe, flavorful summer tomatoes will yield the best results.

Nutrition

Find it online: https://www.eatswithsoul.com/tomato-sauce/