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Spaghetti with raw tomatoes and basil

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Ingredients

Adjust Servings:
400 gr Spaghetti Pasta Cook them al dente!
800 gr Tomatoes Preferibly Piccadilly Tomatoes
3 Garlic cloves Less or more, up to you!
1 White Onion
A handful of basil leaves
Extra Virgin Olive Oil
Salt
Grated cheese Parmigiano or Ricotta Salata

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Spaghetti with raw tomatoes and basil

  • 30 min
  • Serves 4
  • Easy

Ingredients

Directions

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Spaghetti with Raw Tomatoes and basil (pomodoro crudo e basilico) is a really simple recipe since you don’t have to cook anything but spaghetti! Undoubtedly it’s one of those recipes that makes it during the summer, a light, fresh but always very tasty dish! Our advice is to prepare the dressing the night before and let it marinate overnight. An operation that will keep you busy for less than ten minutes, but that will allow you to have a sauce that will be perfect for your dishes.

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Steps

1
Done

Wash the tomatoes well under running water and dry them. Cut them in half and remove the inner seeds.

2
Done

You can either cut the tomatoes into very small cubes or using a vegetable grater, reduce the tomatoes to a pulp and pour them into a bowl. You'll get a different texture with each of them, so we suggest you try both!

3
Done

At this point, peel the onion and garlic and finely chop them. Add it to the tomato along with some basil leaves broken up with your hands.

4
Done

Add plenty of extra virgin olive oil, salt and pepper to taste. You can now marinate your sauce overnight in the fridge, or use it immediately!

5
Done

Cook the spaghetti in plenty of salted water and as soon as it is al dente, drain it and mix it with the tomato sauce.

6
Done

Serve on a nice plate with a sprinkling of parmesan or ricotta salata and garnish with a few basil leaves!

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Tonno alla Siciliana
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Tonno alla Siciliana
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Pizza with potatoes
Tonno alla Siciliana
previous
Tonno alla Siciliana
Pizza with potatoes
next
Pizza with potatoes

2 Comments Hide Comments

While I was growing up, we te this all summer at Ma’s (grandma) house. We just called it ‘summer sauce’. And now that I’m pushing close to the century mark, I still make this sauce for my fedelini pasta. And with the resources of the fresh vegetable and fruit markets, fresh lovely tomatoes are available all year.

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