To make this no-cook tomato sauce, I put my son Jay to work, picking cherry tomatoes, green peppers, and some basil – a job he loves to do. When food comes from your own backyard it just tastes that much better. When your son helps you cook it up, it’s just that much more fun. So we chopped up a big, red tomato, toasted some almonds, chopped up some basil and green peppers, and mixed up the delicious sauce in the food processor. Jay kept licking it and I had to hide it from him so we would have some left for the pasta. I halved what seemed like a million cherry tomatoes, and seasoned them with some salt and pepper, while the linguini fini cooked. Then all I had to do was mix everything up and lunch was ready before Desi could throw in the towel and grab the phone for some pizza. The verdict, as we greedily forked up the linguini and slurped it up, was unanimous: delicious. Check to get new recipe updates by email.
More vegan pasta recipes
Recipe card
