The seeds and surrounding juice/jelly inside tomatoes can be slightly bitter and astringent, which is why we squeeze them out before chopping the flesh. This step also prevents the sauce from getting too watery, so it clings to the pasta better. Plus, some people just really don’t like the texture of the seeds!
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Measuring Cups
$28 At Bon Appétit Market
Large Bowl
$18 At Amazon
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Large Basting Spoon
$16.37 At Amazon
Potato Masher
$15 At Amazon
Microplane
$18 At Amazon
Large Pot
$55 $48 At Amazon
Tongs
$21 At Amazon
Ingredients
4 servings
1½
1
2
4
½
¼
4
12
1
Preparation
Step 1
Cut 1½ lb. tomatoes in half through the equator (in other words, not through the core, but across the midline). Hold halves in your palms and gently squeeze over a bowl to squeeze out seeds and surrounding juice/jelly.
→ How to get the seeds out of tomatoes
Step 2
Casually and imperfectly chop seeded tomatoes so you have some pieces that are very small and some pieces that are a bit larger, but everything should be smaller than an acorn.
Step 3
Transfer tomatoes to a large bowl and mash mixture several times with the back of a large spoon or potato masher to release more juices (you can also just use your hands).
Step 4
Finely grate 1 garlic clove into bowl with tomatoes with a microplane or fine grater, then add 2 Tbsp. butter, 4 tsp. vinegar, ½ tsp. red pepper, ¼ cup oil, and half of Parmesan. Season with several pinches of salt, then toss with a large spoon to combine.
Step 5
Cover bowl with plastic and let sit at room temperature at least 30 minutes and up to 5 hours. This lets the flavors marry and tomato juices exude (because we want a saucy pasta).
Step 6
Bring a large pot of water to a boil (4–6 qt.) and add a small fistful of salt. Cook 12 oz. pasta until al dente (follow package instructions).
Step 7
As soon as pasta is ready, use tongs to transfer noodles to bowl with tomatoes and TOSS TOSS TOSS. You want the hot pasta to melt the cheese and butter, which will thicken the sauce.
Step 8
Taste pasta and season with more salt, if needed, then toss in 1 cup basil.
Step 9
Using tongs, portion pasta into shallow bowls, then spoon remaining tomatoes and juices over.
Step 10
Top with remaining 2 oz. Parmesan, then drizzle with oil.
Leave a Review
Reviews (25)
Back to TopUm, what “remaining tomatoes and juices”??
LondaR
NorCal
9/2/2023
I just made this recipe with little "runt" Brandywine heirloom tomatoes from my garden. Every autumn, once the weather cools so much that the tomatoes are no longer growing, I bring even the little ones in to ripen on my kitchen window sill. Once they turn red and get soft--like a water balloon, as the recipe says, I make some kind of uncooked sauce with them. This is the best approach I have ever tried. Squeezing out the seeds and jelly made so much difference. Next time I will do an even better job so as to create a thicker sauce. We had some Busiata pasta hanging around and it was wonderful with this sauce. I think I have enough ripening tomatoes to make this again, and am looking forward to it.
Suzanne
Hudson Valley, NY
10/10/2022
One cup of FINELY grated parmesan is about 2 oz, not 4 oz. I'm wondering if roma tomatoes, which are less watery, could be used without squeezing.
GaryM
Ontario
8/29/2022
Quick, easy, tasty. Next time I’ll do a more thorough job of squeezing liquid and seeds out of the tomatoes, but even slightly water-y, this was delicious and a great way to use up garden tomatoes without heating up the kitchen.
Jane
Hamden, CT
7/30/2022
Love this!!! I’ve made it several times and everyone LOVES it. I’ve added capers and next time I’m adding anchovies. Shhh, don’t tell anyone 😊
Lynette
Santa Rosa, CA
8/3/2021
Great recipe to take advantage of tomatoes fresh out of your garden (or local farmers market or grocery store). Lovely combination of flavors, quick and easy - especially on a warm summer/autumn day.
Anonymous
Sandpoint, ID
9/1/2019
I DID make if for dinner and this recipe is definitely a keeper. Lovely combination of flavors.
Capitola CA
8/25/2019
I am making this for dinner and I know it will be good. I wish, however, that your recipe would print on one page. I see no need for the equipment listing to be on the print. Without it, I could see the entire recipe without having to turn it over.
Capitola CA
8/24/2019
My first no cook sauce! All around a winner! My favorite thing to eat is pasta with a tomato sauce, cheese, and fresh basil. I had to quarter the recipe because I only had a few ounces of grape tomatoes, and I did so seamlessly. That grated garlic is to die for. DON'T FORGET to hang on to a cup or two of PASTA WATER if you need to build more "sauce". It was truly entertaining to watch the hot pasta melt the butter and cheese. I love it and I'm sharing it with all my friends who love to cook. Thanks basically! Emmy Loop
Anonymous
Covington, Louisiana
8/14/2019
Really good! Ate the whole thing in one sitting.
Anonymous
Groningen, NL
6/12/2019
Thanks for showing us how to boil water and put plastic wrap on the bowl.
Anonymous
France
9/6/2018
If you get your hands on good tomatoes, this is the best dish ever. Simple, cheap to make, delicious.
tinamaria
Germany
8/14/2017