Summer is finally getting here in the cold PNW, and my tomatoes and basil are bringing forward their promised bounty! What better way to enjoy it all, but to have it in a no cook basil tomato sauce? It’s easy to prep, and oh does it taste like summer!
Creamy No Cook Basil Tomato Sauce
- 16 ounces whole wheat spaghetti
- 2 pounds fresh beefsteak tomatoes
- ¼ cup extra virgin olive oil
- ¼ cup fresh basil, finely chopped
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
- 8 ounces cream cheese (see below)
Bring a large pot of lightly salted water to boil. Cook spaghetti for time as directed on box. Before draining, reserve ½ cup cooking water.
Meanwhile, wash and dry tomatoes. Using a box grater in a large bowl, grate the tomatoes with the large side. Discard the peel.
Add in the oil, basil, salt, and pepper, stir well.
Drop in balls or cubes of the cream cheese, stir in.
Once spaghetti is cooked, and drained, return to the pot. Quickly add in the sauce, toss to combine (tongs work well). Add in ¼ cup of the reserved water and continue tossing till the sauce coats the spaghetti. If dry, add a bit more reserved water.
Serves 4 to 6.
*I used a rustic cream cheese made by a local company. It is a drier cheese (not as sticky as commercial). She had flavored it with herbs de providence, and it worked wonderfully in the sauce. Use what you can find.