Photo of Pasta with no-cook tomato sauce by WW

Pasta with no-cook tomato sauce

1 - 5
PersonalPoints™ per serving
Total Time
22 min
10 min
12 min
This no-cook pasta sauce is meant to show off the best tomatoes of the season. It’s done in minutes and tastes and looks gorgeously refreshing. All you have to do is give the tomatoes a rough chop, then stir in fresh basil, olive oil, white wine vinegar, dried oregano, and sugar. Season the lot with some salt and pepper, add cooked spaghetti, toss it all together, and dinner is served. The only pot you have to clean is the one you cooked the pasta in. After tasting this sauce, you'll soon realize that there's no need to cook down in-season, fresh tomatoes to make a quick, delicious pasta sauce ever again.


Fresh cherry tomato(es)

2 pound(s), preferably a mixture of reds and yellows


¼ cup(s), packed leaves, chopped

Olive oil

1 Tbsp

White wine vinegar

1 Tbsp

Dried oregano

2 tsp


½ tsp

Table salt

½ tsp

Black pepper

½ tsp, freshly ground

Uncooked whole wheat spaghetti

12 oz, cooked and drained according to package instructions


  1. Roughly chop the tomatoes; place in a large bowl. Stir in the basil, oil, vinegar, oregano, sugar, salt and pepper. Add the drained pasta and toss well. Yields about 1 1/2 cups per serving.