Almost three years ago I blogged on a fresh tomato sauce in which the tomatoes are grated instead of diced or processed. It is such a nice method that I feel it’s worth mentioning again for those who might be new to my site.  Something about its texture makes this sauce absolutely unique and very delicious…

(from the Bewitching Kitchen)

Whole-wheat spaghetti
4 large, ripe tomatoes or 6 medium, halved crosswise
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
1 tsp dried mint leaves
2 tablespoons capers (or to taste)
salt and pepper to taste
fresh basil leaves, cut in chiffonade
Parmigiano-Reggiano for serving

Cook the pasta in a large pot of salted boiling water until al dente.

Meanwhile, in a large bowl, grate the tomatoes using a box grater with medium-large holes.  The skin of the tomato will protect your hand as it gets close to the grater.

To the grated tomatoes, add the olive oil, balsamic vinegar, mint, capers, salt and pepper.  Mix well.  Add the cooked pasta on top of the cold tomato mixture, and immediately add the basil.   Toss everything together gently, and serve right away with Parmigiano cheese.


to print the recipe, click here


I make this type of pasta several times each summer, never get tired of it!  Since I learned from Louisa Shafia that dried mint should not be frowned upon, I’ve been using it a lot. In this pasta, it worked wonders together with the capers and the basil…   You can adapt this recipe in countless ways, just make sure to grate the tomatoes, it is amazing how a little change can bring so much to a simple recipe.

The refreshing pasta next to a simple roasted chicken, adapted from an old favorite.

ONE YEAR AGO: A Taste of Yellow to Honor Barbara

TWO YEARS AGO: Gratin of Beefsteak Tomatoes

THREE YEARS AGO: Tour de France Final Stage: PARIS

FOUR YEARS AGO: Snickerdoodles with a Twist


  1. Sally, haven’t commented much lately, but I am here all the time, never miss any of your posts

    love this pasta, I remember from the earlier post, but this version is even better!

    hope you are going to have a nice weekend, and that the weather is as warm as you like it LOL


  2. Am making this for my evening meal tonight: so ‘thank you’. This method surely begs the Q: ‘how fresh is fresh’ – absolutely delightful! Only have ordinary balsamic [but a good one!] and the mint will have to be fresh, but this ‘tastes’ delightful even before I get > kitchen!! Have a good weekend also – you have more of it to come than we, ’tis true !!!!!


  3. I love a fresh/raw tomato sauce and yours, Sally, looks fantastic. It’s one of the reasons I grow tomatoes every Summer — and then buy tomatoes at the farmers market because my plants suffer some unfortunate calamity. 🙂


  4. I’m very glad you reposted this Sally as I haven’t seen this one. What a great idea! And a good way to use those fresh tomatoes from the farmer’s market. We just finished off your cilantro and jalapeno hummus today (delicious!) and it looks like you’ll be feeding us again. 🙂


  5. Lovely. Just wanted to say I made the carrot nib orzo and shrimp with arugula and tomatoes while away with some ladies in Georgian was fabulous!! Made them after I came home for my husband and son..fabulous again. Many thanks…Barb


  6. Pingback: Truffle Balsamic Tomatoes thanks to our journey to Rhinebeck, NY | Andrea's Garden Cooking

  7. Pingback: Pasta with Fresh Tomato Sauce and Olives | Andrea's Garden Cooking

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