No Cook Pomodoro Pasta Sauce Recipe

No Cook Pomodoro Pasta Sauce

Serves 6

A summer tradition in Italy when kitchens are too hot to simmer a sauce, the fresh “raw sauce” tops hot pasta. A great beginner recipe – using only a blender and a single pot.


  • 1 can (29 oz) Metropolitan Market Purely Crushed Tomatoes
  • 1/3 cup Metropolitan Market Olive Oil
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh parsley leaves
  • 4 anchovy fillets (optional)
  • 2 tsp sugar
  • 2 tsp salt
  • 3 finely chopped medium-size cloves garlic
  • 1 lb Metropolitan Market Spaghetti or Linguini pasta
  • 1/2 cup toasted bread crumbs or crushed Metropolitan Market Croutons
  • Grated Parmesan cheese


  1. In a food processor, blender, or with an immersion blender, process tomatoes, olive oil, basil, parsley, anchovies, sugar, salt, and garlic until well blended. Reserve.
  2. Cook pasta in a large pot of boiling salted water according to package directions. Drain.
  3. Immediately toss hot cooked pasta with tomato sauce mixture and breadcrumbs.
  4. Serve with Parmesan cheese. Add extra basil if desired.


Amount Per Serving (based on 6 servings)
Calories: 460
Fat: 14 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 860 mg
Carbohydrates: 75 g
Fiber: 3 g
Sugar: 7 g
Protein: 13 g
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