Are you looking for a dinner recipe that’s quick, fresh, and utterly delicious? This summer spaghetti with uncooked tomato sauce and ricotta is the ultimate answer to a light yet satisfying meal.
Bursting with the natural sweetness of ripe tomatoes, creamy ricotta, and aromatic herbs, this dish delivers all the flavors of the Mediterranean in just 20 minutes.
The Perfect Dinner for Busy Days
Life gets hectic, and finding time to cook can be a challenge. This recipe is ideal for busy evenings when you want something special but don’t have hours to spend in the kitchen.
By using fresh, seasonal ingredients, you’ll enjoy maximum flavor with minimal effort. It’s a dinner that feels indulgent without being heavy.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
A Celebration of Fresh Ingredients
This dinner recipe is a celebration of summer’s finest ingredients. At its heart are juicy, sun-ripened tomatoes. Grating the tomatoes ensures their natural sweetness shines, creating a luscious raw sauce that’s light and refreshing.
Add to that the richness of ricotta salata, the peppery kick of red chili flakes, and the vibrancy of torn herbs like basil and mint. The result is a flavor-packed pasta dish that feels like a Mediterranean vacation on a plate.
Why This Dinner Recipe Stands Out
What makes this summer spaghetti recipe truly special is its versatility and ease. Here’s why it should be your next dinner go-to:
- Quick and Easy: Ready in just 20 minutes, it’s perfect for weeknights.
- No Cooking Required for the Sauce: A raw tomato sauce means less time in the kitchen and more time enjoying your meal.
- Customizable: Swap ricotta salata for vegan cheese or gluten-free pasta to suit dietary needs.
- Warm or Room Temperature: Serve it warm for a comforting meal or at room temperature for a refreshing summer dinner.
Tips for the Best Results
To make the most of this recipe, keep these tips in mind:
- Choose Ripe Tomatoes: Since the sauce is uncooked, the quality of your tomatoes is key. Look for juicy, vibrant tomatoes that are in season.
- Use Fresh Herbs: Basil, mint, and chives add depth to the dish. Don’t skimp on the fresh herbs!
- Season Generously: A sprinkle of sea salt and a drizzle of olive oil enhance the natural flavors of the ingredients.
- Serve Immediately: While this dish can be made ahead, the herbs are best added just before serving to keep them fresh and aromatic.
Variations for Every Preference
One of the best things about this recipe is how easily it can be adapted:
- Gluten-Free: Use your favorite gluten-free spaghetti for a celiac-friendly dinner.
- Vegan Option: Swap ricotta salata for vegan cheese or skip it entirely for a lighter version.
- Low-Carb: Try zucchini noodles or spaghetti squash in place of traditional pasta for a lower-carb alternative.
- Add Protein: For a heartier meal, top with grilled chicken, shrimp, or even a poached egg.
Perfect for Gatherings or Meal Prep
This summer spaghetti with uncooked tomato sauce and ricotta isn’t just great for quick dinners; it’s also a crowd-pleaser for gatherings. Serve it as part of a Mediterranean-inspired feast alongside fresh salads, crusty bread, and a chilled glass of wine.
Or, make it ahead of time and enjoy it as a meal-prep option for busy weeks. Its versatility makes it a reliable choice for any occasion.
Incorporating this recipe into your dinner routine will bring a touch of the Mediterranean to your table, all while keeping things simple and delicious. With minimal cooking and maximum flavor, it’s the perfect dish for summer nights or anytime you crave something fresh and satisfying.
Summer Spaghetti Dinner Recipe with Uncooked Tomato Sauce & Ricotta
Equipment
- Box grater
- Large pot for boiling pasta
Ingredients
- 12 ounces very ripe soft tomatoes halved through their equators (2–3 medium)
- ¼ cup good-quality extra-virgin olive oil plus more for drizzling
- 1 teaspoon kosher salt plus more as needed
- 1 garlic clove grated on a Microplane or minced (optional)
- ½ teaspoon red chile flakes or to taste
- 1 pound spaghetti
- 5 ounces ricotta salata crumbled
- 2 cups mixed soft fresh herbs e.g., basil, mint, chives, torn into pieces
- Fresh ricotta for serving
- Sea salt for serving
Instructions
- Prepare the Raw Tomato Sauce: Cut the tomatoes in half, then use the coarse side of a box grater to grate them over a large bowl. As you grate, the flesh will break down into a pulp, leaving only the skin, which you can discard. Stir in ¼ cup of olive oil, the kosher salt, garlic if using, and red chili flakes. Allow this mixture to sit while you prepare the pasta to let the flavors meld.
- Cook the Spaghetti: Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Cook the spaghetti until it is just shy of tender, typically about one minute less than the package instructions recommend. Drain the pasta well.
- Combine and Serve: Toss the freshly cooked spaghetti with the tomato sauce mixture. Add the crumbled ricotta salata and the torn fresh herbs, gently mixing everything together. Divide the pasta among serving plates, then finish with dollops of fresh ricotta, a sprinkle of sea salt, and a light drizzle of olive oil.
Notes
- Make Ahead Tip: The raw tomato sauce can be made 1–2 hours in advance, but add the herbs only before serving to keep them fresh.
- For extra flavor, consider adding a splash of balsamic vinegar or lemon juice to the sauce.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.