No-Cook Tomato Sauce With Zucchini Ribbons

This 30-minute summer pasta is the perfect recipe to make when the late-summer tomatoes are at their peak. The no-cook sauce gets better as the tomatoes sit with the vinegar, garlic and olive oil and release their sweet juices. When picking out your zucchini, look for small, firm ones that don’t have too many seeds. The heat from the cooked pasta ever so slightly wilts the raw ribbons of zucchini so they’re tender enough to eat, but still retain some of their bite and color.

To give this meal a vegetarian protein and fiber boost, add a 15-oz. can of white beans, which also provide a rustic, hearty flavor.

Active time: 30 minutes | Total time: 30 minutes

No-Cook Tomato Sauce With Zucchini Ribbons

Ingredients

• 1 pint (360g) sungold or cherry tomatoes, halved
• 1/4 cup (56g) olive oil
• 2 tbsp red wine or sherry vinegar
• 1 large garlic clove, minced
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1/4 tsp crushed red pepper
• 8 oz. (227g) long whole-wheat pasta, preferably tagliatelle or pappardelle
• 2 small zucchini
• 4 torn fresh basil leaves

Directions

In a large bowl, combine the tomatoes, olive oil, vinegar, garlic, and crushed red pepper. Season with 1/4 tsp kosher salt and 1/4 tsp freshly ground pepper. Let the mixture stand while you prepare the pasta and zucchini, stirring occasionally and gently pressing on the tomatoes with the back of a spoon to help release their juices.

Using a vegetable peeler or mandoline, shave the zucchini into long, thin ribbons.

Bring a large pot of water to a boil and cook the pasta until al dente. Drain well and immediately transfer the hot pasta to the bowl with the tomato mixture. Add the zucchini ribbons and toss gently to combine. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper.

Divide the pasta among four shallow bowls. Garnish with torn basil leaves, Parmesan cheese, and a sprinkle of flaky sea salt, if desired. Serve warm.

Serves: 4 | Serving Size: About 2 cups

Nutrition (per serving): Calories: 375; Total Fat: 17g; Saturated Fat: 3g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 2g; Cholesterol: 2mg; Sodium: 354mg; Carbohydrate: 48g; Dietary Fiber: 8g; Sugar: 3g; Protein: 10g

Nutrition Bonus: Calcium: 6%; Iron: 15%; Potassium: 636mg; Vitamin A: 13%; Vitamin C: 47%

Originally published September 1, 2020; Updated June 2026

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