Pasta with No-Cook Tomato Sauce & Mozzarella


Say goodbye to jarred marinara this summer. Fresh tomatoes need very little fussing to taste amazing atop your bowl of pasta!

Pasta with No-Cook Tomato Sauce and Mozzarella
Photo: Andy Lyons
Hands On Time:
20 mins
Total Time:
40 mins
14 cups


  • 6 tablespoon olive oil

  • 4 garlic cloves, thinly sliced

  • 2 pound tomatoes, cored and cut into chunks

  • 1 teaspoon coarse salt

  • 1 pound dried rigatoni

  • ½ pound small fresh mozzarella balls

  • 1 cup torn or sliced fresh basil leaves

  • cup chopped fresh chives


  1. In an extra-large bowl combine oil and garlic. Add tomatoes and salt; toss to coat.

  2. Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid. Add pasta and 1/4 cup cooking liquid to tomato mixture; toss to combine. Stir in mozzarella. Cover bowl; let stand 10 minutes.

  3. Add basil, chives, black pepper, and a drizzle of additional olive oil to pasta mixture. Add remaining pasta water as needed to reach desired sauciness. Serve at room temperature.

Nutrition Facts (per serving)

532 Calories
24g Fat
63g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 532
% Daily Value *
Total Fat 24g 31%
Saturated Fat 6g 30%
Cholesterol 27mg 9%
Sodium 309mg 13%
Total Carbohydrate 63g 23%
Total Sugars 7g
Protein 18g
Vitamin C 24.2mg 121%
Calcium 124mg 10%
Iron 3.2mg 18%
Potassium 396mg 8%
Folate, total 190.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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