No-Cook-Tomato Spaghetti

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recipe by Sara Lewis

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This flavoursome sauce can be made the night before to allow the flavours to develop, or whizz it together when you get home from work for a quick and tasty pasta dish.

recipe updated 15 Feb 2019


  • Tomato icon
    750g (about 5¼)
  • Garlic clove icon
    Garlic clove
  • Fresh basil icon
    Fresh basil
  • Fennel seeds icon
    Fennel seeds
    2 tsp (4g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    5 tbsp (74ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Water icon
    as needed
  • Salt icon
    as needed
  • Spaghetti icon
    400g (about ½ cup)
  • Mozzarella cheese icon
    Mozzarella cheese
    300g (about 2½)


  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Large mixing bowl
  • kCook icon Large saucepan
  • kCook icon Food processor bowl

Step preview

  1. Add tomato, garlic clove and fresh basil to a clean food processor bowl
  2. Blend until thick
  3. Get a clean large mixing bowl
  4. Transfer content of food processor bowl to large mixing bowl
  5. Add fennel seeds and extra virgin olive oil to the sauce
  6. Season with salt & pepper
  7. Add water and salt to a clean large saucepan
  8. Boil
  9. Add spaghetti to the pasta
  10. Cook until al dente
  11. Drain
  12. Transfer sauce to pasta
  13. Toss with mozzarella cheese
  14. Stir
  15. Serve immediately
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