Best Raw Pasta Sauce Recipes

SUMMER TOMATO-CORN SALSA CRUDA (RAW SAUCE) FOR PASTA

Steps:

• Crush garlic in garlic press or mortar and mash with salt to create a paste. Add the olive oil and mix well.
• Chop tomatoes in 1/2-inch cubes. Add them with juices to garlic mixture in large bowl.
• Use a small, sharp knife to cut the corn kernels from the cob. Add to the bowl.
• Finely chop basil and parsley. Add to bowl, along with lots of pepper. Add chopped jalapenos, if desired. Mix well, cover, and let stand at room temperature while cooking pasta. For the most flavor, let the sauce stand longer (1-3 hours), but do not refrigerate.
• Cook 1 pound of your favorite pasta, drain, and toss with sauce. Serve with freshly grated parmesan or your favorite cheese or cheese substitute, if desired (I don't think it needs any).

PASTA WITH RAW TOMATO AND BALSAMIC SAUCE

Steps:

• Cook pasta to al dente, according to package directions. Drain and return pasta to pot.
• In a large bowl, dissolve brown sugar in the balsamic vinegar. Add the chopped tomatoes, olive oil, garlic, crushed red pepper, and salt.
• Add the drained cooked pasta to the bowl of sauce and mix to coat thoroughly, making sure that the tomatoes are evenly distributed.
• Tear the basil into pieces, add to the pasta mixture, toss and serve. If using, top each serving with the parmesan cheese.

RAW CARROT PASTA WITH GINGER-LIME PEANUT SAUCE

Steps:

• To Prepare the Ginger-Lime Peanut Sauce: Combine all ingredients in a small bowl and mix together until smooth and creamy. To Prepare the Carrot Pasta: Wash carrots well, peel them, and pat them dry. Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate what's left of the carrot. Place all carrot noodles into a large serving bowl. Pour the Ginger-Lime Peanut Sauce over the noodles and gently toss together (I use my hands for this part). Serve with roasted cashews (or peanuts) and freshly chopped cilantro.

RAW SUMMER TOMATO SAUCE FOR PASTA

Steps:

• Rinse the tomatoes, drain, and wipe dry. Cut out the core and any other hard parts. Working over a big mixing bowl to catch all the juices, cut the tomatoes-cherry tomatoes in half; regular tomatoes into 1-inch chunks-and drop them in the bowl.
• Smash the garlic cloves with a chef's knife and chop into a fine paste. This is easier if you add some of the salt as you chop; mash the garlic bits and salt with the flat side of the knife too. Scatter the garlic paste and the rest of the salt (1/2 teaspoon in all) over the tomatoes and stir gently.
• Pile up the basil leaves and slice into thin strips (called a chiffonade). Strew these over the tomatoes, then the peperoncino flakes. Pour in the oil, stir, and fold, to coat the tomatoes and distribute the seasonings.
• Cover the bowl with plastic wrap and let it marinate at room temperature for 1 to 2 hours. Toss the marinated sauce with freshly cooked and drained pasta. Serve as is, or toss in 1 cup freshly grated Parmigiano-Reggiano. For additional complexity, you could add 1 cup or more cubed fresh mozzarella.

RAW PASTA SAUCE

Steps:

• Puree tomatoes, including seeds and juice, in a food processor or blender. Transfer to a lidded 2-cup container.
• Stir green bell pepper, onion, lime juice, garlic, sea salt, oregano, and rosemary into pureed tomatoes. Place lid on container and refrigerate at least 30 minutes.

RAW PASTA SAUCE

Steps:

• Roughly chop tomatoes, avocado, carrots, and celery. Put everything in the blender and blend to a thick sauce.

RAW ZUCCHINI PASTA WITH CREAMY AVOCADO-CUCUMBER SAUCE RECIPE - (4.2/5)

Steps:

• Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces. For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavor adding anything extra you might like. Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.