No-Cook-Tomato Spaghetti

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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    570
based on 2 ratings

This light and fresh-tasting sauce can be made the night before, or whizz it together when you get home from work for a quick and tasty pasta dish.

recipe updated Oct 22, 2020

Ingredients

  • Tomato icon
    Tomato
    750 g
  • Garlic clove icon
    Garlic clove
    2
  • Fresh basil leaves icon
    Fresh basil leaves
    10
  • Fennel seeds icon
    Fennel seeds
    2 teaspoons
  • Extra virgin olive oil icon
    Extra virgin olive oil
    5 tablespoons
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Water icon
    Water
    as needed
  • Salt icon
    Salt
    as needed
  • Spaghetti icon
    Spaghetti
    400 g
  • Mozzarella cheese icon
    Mozzarella cheese
    300 g

Tools

  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Large mixing bowl
  • kCook icon Large saucepan
  • kCook icon Food processor bowl

Step preview

  1. Add tomato, garlic clove and fresh basil leaves to a clean food processor bowl
  2. Blend until thick
  3. Get a clean large mixing bowl
  4. Transfer content of food processor bowl to large mixing bowl
  5. Add fennel seeds and extra virgin olive oil to the sauce
  6. Season with salt & pepper
  7. Add water and salt to a clean large saucepan
  8. Boil
  9. Add spaghetti to the pasta
  10. Cook until al dente
  11. Drain
  12. Transfer sauce to pasta
  13. Toss with mozzarella cheese
  14. Stir
  15. Serve immediately
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