Pasta alla crudaiola, pasta with a raw tomato sauce
This raw tomato sauce is the purest form of pasta al pomodoro, perfect for late summer tomatoes, when their flavour is so intense that they do not need heat, or other condiments, to become a sauce.
Servings 4 people
Ingredients
- 600 grams (1.3 lb) fresh ripe tomatoes
- 120 ml (1/2 cups) extra virgin olive oil
- 3 cloves garlic, peeled
- Salt
- Freshly ground black pepper
- Fresh basil leaves
- 360 grams (0.8 lb) linguine di grano tenero Vignamaggio
- Grated cheese to serve, optional
Instructions
- Rinse the tomatoes and dice them, removing the seeds. Collect the diced tomatoes in a bowl, add the cloves of garlic, a few basil leaves torn with your hands and the olive oil. Season with salt and freshly ground black pepper to taste, give it a thorough mix and cover with a plate, or cling film. Stash in the fridge to marinate for at least an hour.
- When you are ready to eat, bring a big pot of water to boil. When it is boiling, salt it and cook the pasta of your choice al dente.
- Drain the pasta, and toss it, when still very hot, into the bowl with the diced tomatoes. Add a few more fresh basil leaves, and some cheese if you like, then serve the pasta immediately.
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