Photo of Radiatore with fresh tomato sauce by WW

Radiatore with fresh tomato sauce

PersonalPoints™ per serving
Total Time
40 min
25 min
15 min
Radiatore-shaped pasta is small and has rows of deep ridges. You can use them in soups, salads, or casseroles if you happen to have any extra leftover. After cooking the pasta, simply add the rest of the sauce ingredients, which include fresh, very ripe tomatoes, basil, and mint, as well as scallions and feta cheese, and toss them all together; it's as simple as that. We love no-cook sauce recipes when produce is as its ripest. You can also make this tomato sauce recipe without the pasta, and you'll have a great topping for bruschetta, a satisfying, low-calorie hors d'oeuvre or snack that's also great for entertaining.


Table salt

1 tsp

Uncooked pasta

1 pound(s), radiatore or other medium pasta shape

Garlic clove(s)

3 medium clove(s), peeled

Olive oil

2 tsp

Fresh tomato(es)

6 medium, very ripe, chopped


¼ cup(s), fresh, chopped

Mint leaves

3 Tbsp, fresh, chopped

Uncooked scallion(s)

4 medium, chopped

Feta cheese

cup(s), or ricotta salata, crumbled

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  1. In a large pot of boiling, salted water, cook radiatore until al dente.
  2. After pasta has cooked for about 3 minutes, add garlic to water. Just before draining the pasta remove 1/2 cup of water. Put into a large mixing bowl.
  3. Drain pasta and remove garlic cloves. Put pasta in a large bowl; mash garlic and stir it in.
  4. Add sauce ingredients to pasta. Toss and serve.