Some recipes remind us that simple can be extraordinary. This Spaghetti with No-Cook Cherry Tomato Sauce, created by chef Coley Gaffney, is one of those dishes. A perfect balance of bright, fresh flavor and comforting pasta warmth.
It’s quick enough for weeknights but elegant enough to serve when friends stop by. All it takes is a few good ingredients — ripe cherry tomatoes, garlic, olive oil, Pecorino Romano, and 3 Farm Daughters spaghetti — to create a creamy, flavorful sauce that feels like comfort food without the heaviness.
Ingredients
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4 cups cherry tomatoes, sliced in half
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1–2 cloves garlic, finely minced or grated
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Sea salt + freshly cracked black pepper, to taste
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1¼ cups Pecorino Romano cheese, finely grated, plus more for serving
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½ cup extra virgin olive oil, plus more for drizzling
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1 (12-ounce) package 3 Farm Daughters spaghetti
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1 cup fresh basil, roughly chopped or torn
Directions
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Boil the pasta water.
Bring a large pot of salted water to a boil. (A few generous pinches are plenty — you’ll be adding some of it back later.) -
Make the sauce.
In a large bowl, combine the cherry tomatoes, garlic, salt, and pepper. Use the back of a spoon to gently mash the tomatoes until they release their juices. -
Add olive oil and cheese.
Stir in the olive oil and Pecorino Romano until a thick, creamy sauce begins to form. -
Cook the spaghetti.
Add the 3 Farm Daughters spaghetti and cook until al dente. Before draining, reserve a few cups of that starchy pasta water. -
Toss and coat.
Transfer the hot pasta directly into the bowl with the tomato mixture. Toss vigorously, adding small splashes of pasta water to loosen the sauce. If it becomes too thin, add a little more cheese to thicken. -
Add basil and finish.
Stir in the basil and toss for another minute, until the sauce clings beautifully and smells fragrant. -
Serve and enjoy.
Finish with a drizzle of olive oil, more cheese, and a few extra basil leaves.
Notes
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Use room-temperature tomatoes. Cold tomatoes can dull the flavor and texture of the sauce.
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Salt wisely. Don’t oversalt your pasta water since it’ll be part of your sauce.
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Serve right away. The sauce’s freshness shines when the pasta is still hot.
Why It Belongs in Your Rotation
This recipe is proof that a satisfying meal doesn’t need to be complicated, especially when your pasta brings natural texture and nutrition to the table. Our high-fiber spaghetti, made from a specialty wheat variety rich in resistant starch, gives this dish its signature creaminess and comfort while supporting better digestion and balanced energy.
It’s the kind of meal that fits any season: fresh enough for summer, cozy enough for fall, and always nourishing.
