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.
Spaghetti with raw tomatoes and basil
Course: PastaDifficulty: Easy4
servingsIngredients
Spaghetti 400gr
Tomatoes 800gr (Preferably piccadilly tomatoes)
Garlic cloves 3
White onion 1
A handful of basil leaves
EVO Oil
Salt and pepper
Grated cheese
Directions
- Wash the tomatoes well under running water and dry them. Cut them in half and remove the inner seeds.
- 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!
- 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.
- 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!
- 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.
- Serve on a nice plate with a sprinkling of parmesan or ricotta salata and garnish with a few basil leaves!
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