Skip to Content

Inside The Kitchen: Summer Spaghetti (No Cooking)

Amy was kind enough to send along her recipe for summer spaghetti. Only the freshest of ingredients get tossed with al dente pasta. Super easy and bursting with flavor. Did I mention there’s no cooking involved for the pasta topping? One less pot to clean.


  • 1 lb pasta (I prefer thin whole wheat spaghetti)
  • 6-7 vine ripe tomatoes (diced and de-seeded)
  • fresh basil (about 1-1 1/2 cup chopped)
  • crumbled Gorgonzola cheese- I use the whole container about 1/3 of a lb (you can also use blue cheese, or any other crumbled cheese)
  • extra virgin olive oil (about 1 tbs)
  • sea salt or kosher salt to taste (about 1 tbs)
  • minced garlic to taste ( 1-2 tbs) you can use fresh garlic pressed if you prefer
  • ground pepper to taste (about 1 tsp)

Step 1: Dice the tomatoes, de-seed them and place into mixing bowl.



Step 2: Add cleaned roughly chopped basil, cheese, salt, pepper, garlic, & olive oil. Toss and cover with plastic wrap for about an hour or two before serving. The cheese will get soft and the seasoning sinks in (do not refrigerate before serving) .


Step 3: Once the mixture has sat serve over pasta for a yummy summer twist on spaghetti! It is a family favorite! Serve with fresh bread if you want. ENJOY!

(Serves 4 people)


Thursday 8th of April 2010

perfect recipe....looks great


Wednesday 7th of April 2010

The recipe seems to be very simple and easy. I have to try it this weekend!

Comments are closed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.