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whole wheat spaghetti with raw tomato sauce on a plaid placemat with a glass of white wine

Whole Wheat Spaghetti with Raw Tomato Sauce

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This simple pasta recipe makes a healthy meal from the lusty flavor of fresh, raw, ripe summer tomatoes. 
Course Main Course
Cuisine Italian
Dish Type pasta
Cooking Style Vegetarian
Diet and Health Healthy
Seasonal Labor Day, summer
Ingredient spaghetti, tomato
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 servings
Author Amy Reiley


  • 1 ½ lbs ripe garden tomatoes
  • 1 clove garlic optional
  • ¼ cup fresh basil
  • 1 Tbsp fresh garlic chives use regular chives if the garlic variety is unavailable
  • 1 tsp fresh tarragon
  • 1 Tbsp red wine vinegar
  • ½ tsp coarse salt
  • pinch black pepper
  • ½ tsp granulated sugar optional
  • ½ lb whole wheat spaghetti*
  • 1 tsp olive oil
  • approx. 4 Tbsp freshly grated parmesan for serving


  • Wash the tomatoes and divide out one third. Take that third and pulse it in a food processor or heavy duty blender, (I use a Vitamix), until it’s frothy soup. If you like your pasta sauce particularly garlicky, you can add the clove of garlic here and pulse until fully pureed.
  • Core the other two thirds of the tomatoes and chop into ½ inch pieces.
  • Toss the chopped tomatoes into a mixing bowl with the pureed tomatoes, basil, garlic chives, tarragon, red wine vinegar, salt and pepper. If your tomatoes aren’t peak-of-the-season sweet and juicy, you may want to add the sugar. But ripe, in-season tomatoes should be sweet enough on their own.
  • Gently toss the mixture to fully incorporate and adjust seasoning to your personal taste. The tomato sauce can be prepared in advance and rest at room temperature until serving time.
  • Make the pasta according to the package instructions, cooking to al dente. (You can cook the pasta to full doneness if you prefer, but I find biting into a strand of spaghetti with just a hint of firmness at the center to be a far more sensual experience.)
  • Transfer the drained pasta and toss with the olive oil then top with the raw tomato sauce.
  • Serve warm or at room temperature with a sprinkle of parmesan. (I recommend a tablespoon per serving but adjust to suit your preferences.) If you like your sauce thick, you may want to strain out some of the tomato "water," as this sauce is quite thin. But you can serve the remaining tomato water as a palate cleansing soup--try it! It's delicious!


*This recipe works with any type of spaghetti. I use whole wheat for the boost of vitamin E as well as the deep, nutty, woodsy flavor it adds to the dish. But you should feel free to substitute with brown rice pasta, spelt pasta or the white kind.
Note: The pasta is perfect for a picnic but I recommend traveling with the pasta and the sauce in separate containers.Transport the pasta at room temperature and top with the sauce and cheese when serving.