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Whole Wheat Spaghetti with No Cook Tomato Sauce

Whole Wheat Spaghetti with No Cook Tomato Sauce

This easy, flavorful pasta comes together in minutes and will be your new favorite summer meal!
Servings 4
Author Turnip the Oven


  • 1 1/4 pounds ripe best-quality summer tomatoes cut into bite-sized pieces
  • 1/4 cup chopped kalamata olives
  • 1 large clove garlic minced
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon anchovy paste optional
  • 2 tablespoons chopped fresh parsley
  • Kosher salt and freshly ground black pepper
  • 1 pound dried whole wheat spaghetti
  • 3/4 cup freshly grated Parmesan cheese plus more for serving
  • 1/2 cup chopped fresh basil


  1. In a medium bowl, toss together the tomatoes, olives, garlic, olive oil, vinegar, anchovy paste (if using), and parsley. Season with salt and pepper to taste. Let the sauce sit at room temperature for at least 15 minutes and up to 1 hour.
  2. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve 1/2 cup of the pasta water. Drain the spaghetti and return it to the pot. Add the tomato sauce and 3/4 cup of Parmesan cheese. Toss to combine. Add a little of the pasta water if the pasta seems to dry. Serve sprinkled with more Parmesan and fresh basil.