Penne with Raw Tomato Basil Sauce

adapted from Bon Appetit


4.5 to 5 pounds ripe tomatoes (either plum or your favorite red variety – just make sure the weight is between 4.5 and 5 pounds)
½ cup extra virgin olive oil
1/3 cup balsamic vinegar
2 tablespoons red wine vinegar
6 to 8 fresh basil leaves, roughly torn
1 or 2 garlic cloves, cut in half


1. Roughly chop the tomatoes in to small chunks and discard the pulp and seeds. If you want to core the tomatoes, squeeze out the pulp and seeds, and then place the tomatoes in the food processor that works too. Pulse the tomatoes until they resemble small chunks about ½-inch in size. Place the tomatoes into a large mixing bowl.

2. In a small bowl whisk together the olive oil, balsamic vinegar, and red wine vinegar. Then pour into the tomatoes and stir well. Add the torn basil and garlic cloves and stir everything together. Cover the mixing bowl and allow it to sit for at least one hour or up to five at room temperature.

3. Make one box of spaghetti, or your favorite pasta, according to directions and drain it completely. Remove the garlic cloves from the sauce. Toss the hot pasta with the fresh tomato sauce and serve immediately.

Naptime Notes

Naptime Recipe Serving ideas

We loved this with a simple side of green beans and corn. It was a great meatless meal for summer. I think it might also be great when served over fish.

Naptime Stopwatch

15 minutes prep time, no cook time, 1 hour marinate time (at least)

Naptime Reviews

This was a huge hit with everything, even, interestingly, my daughter who usually only likes pureed tomato sauce!

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