Raw Tomato Pasta Sauce

What more could you want – simple, delicious, sweet and sharp – an Italian sauce with raw power! Can be made in the time it takes to cook the pasta.



Ready In:

15 minutes


430 calories

Good For:

Lunch / Dinner

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About This Recipe

By: Edo Russell

What more could you want – simple, delicious, sweet and sharp – an Italian sauce with raw power! Can be made in the time it takes to cook the pasta.



  • 400g sweet plum/cherry tomatoes
  • 15 whole olives
  • 2 teaspoons capers (washed if salted)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons wine vinegar
  • 1 small clove garlic
  • 1/2 teaspoon chili flakes (optional)
  • Pepper/Salt to taste
  • 140-200g dry pasta

Good sweet tomatoes from a supermarket or grocer make a huge difference!

Only use whole olives – they truly taste of olive vs pitted olives, which taste mainly of the salt they are preserved in.



Tomatoes are an excellent source of antioxidants, with lots of Vitamin C, A and of minerals such as Potassium, an important component of cell and body fluids that helps control heart rate and blood pressure caused by salt. Red tomatoes have lots of Lycopene, a unique compound found in some red fruits which protects cells. Studies have suggested that Lycopene protects the skin from ultra-violet rays! ☀️😎

Pasta is rich in Protein, Selenium and Manganese, and Olives are low in saturated fat, and include essential fatty acids omega-6 and omega-3.

  • Selenium (Prevents oxidative damage to the body, helps iodine in metabolism) 58% 58%
  • Vitamin A (Healthy Eyes, Teeth, Skin) 57% 57%
  • Vitamin C (Maintains blood vessels & strengthens immune system) 47% 47%

Step by Step Instructions


Start boiling the water for pasta in a pan.

Remove stones from the olives. An easy way is to use the flat bottom of a small bowl, crush each olive and pick out the stone (see pictures below). Place the flesh in a small bowl along with the capers, and if you enjoy spiciness, chili flakes.


Wash the tomatoes and place in a deep bowl. Using your washed hands, crush the tomatoes – be careful! the tomatoes can shoot juice so cup your hands to keep it in the bowl.


When the pan water has started boiling, add the pasta with a generous pinch of salt and cook for as long as the packet recommends.


To the crushed tomatoes, add the olive flesh, capers and the olive oil, vinegar and grate a very small amount of raw garlic (you only need a small amount for big impact). Continue to crush until all the ingredients are well mixed. Taste and add cracked pepper, and some salt if necessary.

Drain the pasta when cooked, and transfer to the original pan, off heat.


Add about half of the sauce to the pasta and mix well.


Plate the pasta, and add the remaining sauce on top. Serve.

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