Spaghetti with summer tomato sauce

    30 min

    This summer pasta dish is best when tomatoes are ripe and in season.

    13 people made this

    Serves: 4 

    • 4 ripe tomatoes - peeled and seeded
    • 3 cloves garlic, peeled
    • handful chopped fresh basil
    • 1 teaspoon extra virgin olive oil
    • 1/2 (500g) packet spaghetti
    • freshly grated Parmesan cheese to serve

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a blender or food processor, combine tomatoes, garlic, basil and oil and process until smooth. Cover and refrigerate.
    2. Cook spaghetti according to packet instructions; drain.
    3. Remove sauce from refrigerator and toss with spaghetti. Serve topped with freshly grated Parmesan cheese.

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    Reviews & ratings
    Average global rating:

    Reviews in English (7)


    Hi, tomato pesto by any other name. Made as per recipe. I ate with hot freshly cooked pasta as I would normally with green pesto. Not bad at all, especially when parmesan added to taste. I like strong. When blended, good flavour balance between, tomatoes ,garlic (just on edge of too much) and basil (I love basil and tomatoes). !/2 tsp Sugar for me hardly ncessary. For my first recipe group review, I picked a winner. cheers  -  29 Jul 2011  (Review from Allrecipes US | Canada)


    Made this for a picnic at the last minute and it turned out great. I doubled the recipe but next time I will not add any more garlic. On a hot summer day this is the perfect summer salad (it's still warm here in Naples, IT). The dish was liked by adults and children alike just the way the recipe was written.  -  19 Oct 2009  (Review from Allrecipes US | Canada)


    I thought this was very good. I eliminated the sugar and oil and added a little salt. Very refreshing with garden fresh tomatoes and basil! I am making it again today and might add some chopped mozzerella.  -  09 Jun 2007  (Review from Allrecipes US | Canada)