In the raw – fresh tomato sauce with pasta
I can eat pasta every day and the only reason I don’t is because I like to cook many things and can only eat so much. But believe me, in Italy, where others were doing the cooking I was eating fabulous pasta dishes every day, no exceptions and loved every minute of it.
In the heat of the summer it’s nice to have light dishes that are refreshing and cooling without standing in front of a hot stove for a long time. This pasta recipe is just such dish. The sauce is “in the raw”, in this contexts meaning “uncooked” so get your mind back to food. What were you thinking?
I use a simple box grater to grate sweet and ripe summer tomatoes, add a little olive oil, salt, pepper and basil leaves and presto, you have a nice sauce to toss your pasta with. You can serve this warm and I even like it at room temp.
8 oz spaghetti
5 large sweet vine-ripe tomatoes
1/4 cup olive oil
1-2 garlic cloves, minced
10 basil leaves, whole
Salt and pepper
6 pitted kalamata or green olives, chopped
Cook the pasta according to package directions until al dente.
Place the grater over a bowl.
Cut off the stem end of the tomatoes and grate each one until all you have is the skin left.
Stir and break down any larger pieces that may be in the bowl.
Add oil, garlic, salt, pepper, basil and olives.
Let sit for 30 minutes for flavours to blend.
Toss with the warm pasta.
Serve warm or cool.