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Pasta with Fresh Tomato Sauce


The only requirements for this recipe are exceptionally good summer tomatoes and fruity extra-virgin olive oil. You can even use a variety of tomatoes, including cherry, grape, teardrop, beefsteak, and heirloom. Let the tomato mixture stand 5 to 10 minutes or up to several hours to blend the flavors. Tearing the herbs, rather than chopping them, heightens the fragrance.

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  • 4 1/2 cups chopped tomato (2 pounds)
  • 1/3 cup sliced pitted kalamata olives (18 olives)
  • 2 tbsp torn basil leaves
  • 2 tbsp torn oregano leaves
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp drained capers
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp kosher salt
  • 2 garlic cloves, minced
  • 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
  • 6 ounces (3/4 cup) goat cheese, crumbled


Preparation time 6mins


Step 1

1. Combine first 9 ingredients in a large bowl: toss gently. Add pasta, tossing gently. Divide pasta mixture among 6 plates. Sprinkle each serving with cheese.

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