Pasta with no-cook tomato sauce | WW USA

Pasta with no-cook tomato sauce

Total Time: 22 min
Prep: 10 minCook: 12 minServes: 6Difficulty: Easy

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.

Cherry tomatoes
2 pound(s), preferably a mixture of reds and yellows
½ tsp
¼ cup(s), packed leaves, chopped
Table salt
½ tsp
Olive oil
1 Tbsp
Black pepper
½ tsp, freshly ground
White wine vinegar
1 Tbsp
Uncooked whole wheat spaghetti
12 oz, cooked and drained according to package instructions
Dried oregano
2 tsp


  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.