Pasta with fresh tomatoes (spaghetti al pomodoro crudo)

Print Recipe

Pasta with fresh tomatoes (spaghetti al pomodoro crudo)

This quick, easy no cook sauce is wonderfully bright and light - perfect for summer.

Prep Time10

Cook Time10

resting time20

Total Time14

Course: Lunch, Main Course

Cuisine: Italian

Servings:

Calories: 470kcal

Author: Caroline

Save

Ingredients

10 oz tomatoes eg heirloom, cherry
1 clove garlic
8 leaves basil approximately - or more to taste
2 tablespoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon pepper
6 oz spaghetti can also use angel hair, shells or other shapes

Instructions

If using larger tomatoes, dice them relatively finely, removing the tough core and excess seeds and juice - some are fine, but you don't want the sauce too liquid. If the skin is tough, you can remove some or all, if you like, but it's generally not needed. If using cherry tomatoes, simply quarter the tomatoes.
Place the tomatoes in a medium-large bowl (large enough to hold the cooked pasta as well). Finely chop the garlic and add to the tomatoes. Roughly tear the basil leaves in relatively small pieces into the tomato mixture then add the oil, half the salt and the pepper. Stir so everything is well combined and leave to sit for the flavors to mingle a little - around 20 minutes or a bit more is good.
Cook the pasta according to the packet instructions to al dente. Check the tomato mixture and adjust the seasoning as needed - add the remaining salt and if needed, add a little extra as well as some more pepper. When done, drain the pasta well and add it to the tomato mixture in the bowl. Toss gently so that you don't break the pasta then serve. If you like, top with a little pecorino or parmesan but you don't necessarily need it.

Notes

Choose really good flavored tomatoes for this, ideally local in season ones such as heirloom varieties. You don't want them to be too watery. If you can't get good larger tomatoes, I recommend cherry tomatoes as they tend to have more flavor consistently.

You only add part of the salt initially as it tends to draw out the juices, which can make the sauce more watery. So, only add part to start and a little more later to adjust the seasoning. If needed, you can also add a little more olive oil.

Nutrition

Tried this recipe?Please consider !