No-Cook Tomato Sauce Spaghetti
Whip out the grater to turn some of the season’s finest produce into a swoon-worthy sauce.
Ingredients
- 450g whole-wheat spaghetti or soba noodles
- 1 piece fresh horseradish grated (about 6 Tbsp)
- ¼ cup thinly sliced flat-leaf parsley stems plus ½ cup small parsley leaves
- 2 Tbsp lemon zest plus 4 tsp lemon juice
- 2 large ripe (or overripe) heirloom tomatoes about 4
- 3 large cloves garlic finely grated
- ½ cup extra-virgin olive oil
- Kosher salt and pepper
- ½ cup small basil leaves
Instructions
- Cook noodles per package directions and drain well. (If using soba, rinse under cool water.)
- Meanwhile, in small bowl, combine horseradish, parsley stems and lemon zest; set aside.
- Working in large bowl, coarsely grate tomatoes (you should get about 3 cups pulp); discard skins. Stir in lemon juice, garlic, olive oil, 11/2 tsp salt, and 1/2 tsp coarsely ground black pepper.
- Add noodles and toss to combine, then sprinkle with horseradish mixture, parsley and basil leaves and additional pepper if desired.