Happy National Pasta Day! This recipe is my ultimate go-to pasta sauce recipe that is so simple to make on any busy night and requires no cooking (except for the pasta itself). The better quality ingredients you use, the better the pasta will come out but even the most basic ball of mozzarella cheese and jarred capers and olives will be fine. Use what you have! You can even make this sauce recipe ahead of time (minus the basil) and keep it covered in the refrigerator until dinner time. Add the basil just at the time of serving or the leaves could get slightly brown.

I have made this recipe for friends and family many, many times over the years and everyone seems to like it. Although some people aren’t olive fans and usually just pick those out themselves. But you can always check with them ahead of time. This recipe is perfect for your vegetarian friends and for #MeatlessMondays too.

And before you run out to buy the ingredients for this recipe, here is another fantastic one from my friend and marriage and family blogger at True Agape. Give her Lemon Chicken Fettuccine recipe a try too!

No-Cook Pasta Sauce

Recipe by: Everyday Cooking Adventures, 2014

Serves: 2

Prep Time: 10 minutes

Total Time: 15 minutes

Ingredients:

• Orrechiette or penne pasta
• 1 medium tomato, diced
• 1/2 ball of bufala mozzarella, diced into 1/2″ cubes
• 1/4 cup kalamata olives, pitted and halved
• 3 Tbsp. capers, rinsed lightly in water and dried
• Basil, handful torn into pieces or chopped
• 1 1/2 Tbsp. good-quality olive oil
• Salt and fresh ground black pepper

Directions:

1. Start the water for your pasta and cook according to package directions.

2. Meanwhile, in a medium bowl, combine the tomato, mozzarella, olives, capers, basil, olive oil and salt and pepper.

3. Drain the pasta and add to the bowl, tossing to combine and coat all the pasta with the olive oil. Divide between plates. Buon Appetito!