Spaghetti Alla Salsa Cruda
Submitted by StephKnitter
No-cook spaghetti with raw tomato sauce, fresh basil, garlic, and extra-virgin olive oil. Served at room temperature, this Italian summer pasta is ready in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minWhen tomatoes are at their peak and the kitchen is too hot to think about turning on a stove longer than necessary, salsa cruda is the answer.
Fresh ripe tomatoes get chopped and drained, then tossed with basil, garlic, parsley, and a generous pour of extra-virgin olive oil.
The only cooking involved is boiling the spaghetti. Hot pasta hits the raw sauce, gently warming it just enough to release those fresh, sun-ripened aromas without actually cooking anything.
Served at room temperature, this is summer on a plate.
Kitchen Tips
- This recipe lives or dies by your tomatoes. Use the ripest, most fragrant ones you can get your hands on. If they don’t smell like summer, wait until they do.
- Drain the chopped tomatoes in a colander for a full 20 minutes. Excess liquid will make the dish watery instead of saucy.
- Use your best extra-virgin olive oil here since there’s nowhere for it to hide. You’ll taste every drop.
Ingredients
Directions
Wash the tomatoes, then cut into small pieces and set in a colander to drain.
In a large saucepan containing 7 pints(6L) of salted water, cook the pasta al dente.
Drain the spaghetti in a colander.
Put the tomatoes, basil, garlic, parsley and a little oil into a large serving bowl.
Add the hot pasta and mix gently to blend all the ingredients thoroughly.
Add more oil, salt, plenty of pepper and stir gently again.
Serve at room temperature.
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