Uncooked Tomato Sauce Pasta | A Summer Classic with Raw Freshness

This is one of the easiest and most refreshing summer pasta dishes — no cooking needed for the sauce! Perfect when tomatoes are ripe and bursting with flavour, this dish captures the essence of Italian simplicity and sunshine in every bite.

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About This Dish

Known in Italy as pasta alla crudaiola, this raw tomato pasta is a pure expression of summer. The sauce is made entirely uncooked — just ripe tomatoes, garlic, olive oil, and basil — blended to silky perfection and infused with fragrance before meeting hot al dente pasta. The warmth of the pasta gently awakens the fresh sauce without ever cooking it.

What I Used (Serves 2)

Metric shown first; US measurements in parentheses.

Rigatoni:	220 g (≈ 8 oz)
Very ripe tomatoes:	3 medium (≈ 400 g / 14 oz)
Garlic:	½ clove (crushed)
Extra virgin olive oil:	3 tbsp (≈ 45 ml / 1.5 fl oz)
Fine salt:	To taste (≈ ½ tsp)
Fresh basil:	A handful (≈ 10 leaves)
Parmigiano Reggiano (grated):	To finish (≈ 30 g / 1 oz)

How to Make It

Prep Time: 10 mins | Cook Time: Pasta only, 10 mins | Total: ~20 mins

Step 1: Blend ripe tomatoes, garlic, olive oil, and salt until smooth and creamy.
Step 2: Strain the sauce through a fine sieve into a large serving bowl to remove seeds and skins.
Step 3: Add fresh basil leaves and let them infuse while you cook the pasta.
Step 4: Cook rigatoni in salted water until al dente. Drain and toss immediately into the raw tomato sauce.
Step 5: Mix well so the warmth of the pasta slightly warms and emulsifies the sauce.
Step 6: Serve topped with grated Parmigiano and a few basil leaves for fragrance.

Tucci’s Tips

Use only very ripe tomatoes — they make or break this dish.

Infuse the basil for at least 10 minutes before adding the pasta for a richer aroma.

Try it chilled on a hot day — it’s even better when slightly cool.

Variations

Cheese Swap: Replace Parmigiano with ricotta salata for a saltier, Sicilian twist.
Spicy Kick: Add a pinch of chilli flakes to the raw sauce for heat.
Cherry Tomato Style: Use 15 cherry tomatoes instead of large ones for extra sweetness.

Did You Know?

Historical Fact: Pasta alla crudaiola became popular in southern Italy when refrigeration was rare — the sauce was made fresh each morning using sun-warmed tomatoes straight from the garden.

Fun Fact: The heat of freshly drained pasta is just enough to “cook” the raw sauce slightly — no stove needed!

Share Your Dish!

Did you make this refreshing Italian summer pasta? Share your Uncooked Tomato Sauce Pasta on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see your version!

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Storage & Thank You

Best served immediately at room temperature or slightly chilled. Store any leftovers covered in the fridge for up to 1 day.

Can it be frozen? No — the raw tomato sauce loses freshness and texture once frozen.

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