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Quick pasta sauce - without cooking

Photo: RFF

Pasta recipes

Pasta makes you happy. And these very special. Not because the pasta sauce is simmering for hours - on the contrary. Our quick pasta sauce cooks almost by itself. And overnight.

From the fridge, to the mouth - this fast noodle sauce is not boiled, but marinated in olive oil overnight. Fruity tomatoes, delicate peppers and fine basil - pasta of a special kind.

When does our quick pasta sauce taste the best? In the summer - when the tomatoes are at the peak of their maturity. On all other days we refine the red vegetables with a pinch of sugar. Why? Because the sugar softens the acidity of the tomatoes, making them even more aromatic.

A little tip: The quick pasta sauce also tastes great on roasted ciabatta. A heavenly appetizer for the next Italian evening.

Quick pasta sauce

Ingredients (4 people)

250 g cherry tomatoes (halved and gutted), 3 small green peppers (cut into fine strips), 1 small stick of celery (cut into thin strips) 10 basil leaves (coarsely picked), 1 pinch of dried oregano, 1 large garlic clove (finely chopped), 125 ml of extra virgin olive oil and 400 g of spaghetti


1. Mix all ingredients in a bowl, cover with a lid or aluminum foil and marinate in the refrigerator for several hours, preferably overnight.

2. The next day cook the spaghetti al dente. Drain and place under the sauce.

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