Fresh, ripe tomatoes are grated into a vibrant sauce and tossed with spaghetti, mozzarella cheese and basil. It’s a simple, satisfying pasta that celebrates peak-season flavors.
Ingredients
- 2 lbs. large ripe tomatoes
- ¼ cup olive oil
- 2 tsp. red wine vinegar
- 2 cloves garlic, minced
- ½ tsp. dried oregano
- ¾ (16 - oz.) box spaghetti
- ½ cup shredded part-skim mozzarella
- ½ cup torn basil leaves
Steps
- Place a box grater in a medium bowl. Halve tomatoes and coarsely grate over the bowl, starting with cut sides. Stir in oil, vinegar, garlic and oregano. Season with salt and pepper. Marinate at room temperature for up to 1 hour or refrigerate for up to 8 hours.
- Bring a large pot of salted water to a boil over high. Cook pasta according to package directions. Drain and return pasta to pot. To pot, add crushed tomato sauce, mozzarella and basil, tossing to coat pasta. Season with salt and pepper and serve immediately.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- no cook tomato sauce
- vegetarian pasta
- tomato recipe
- easy dinner
- 30-minute meal
- Fresh Magazine July August 2026
- Weeknight meal