Pasta with Raw Tomato

Pasta with raw tomato is a simple and delicious dish for the summer when tomatoes are at their peak of ripening and flavor. Here is the recipe.

Ingredients

• 320 grams of pasta (spaghetti or a shape of your choice)
• 500 grams of ripe tomatoes
• 2 cloves of garlic
• Fresh basil to taste
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper (optional)
• Grated Parmesan or Pecorino cheese (optional)

Preparation

1. Wash the tomatoes, then cut them into cubes. If you prefer, you can remove the skins by plunging them into boiling water for a few seconds and then into cold water before cutting. This step is optional.
2. Peel the garlic cloves and cut them in half (or if you prefer, you can also finely chop them).
3. Put the tomatoes in a large bowl and add the garlic, plenty of hand-torn basil (to preserve the aroma), salt, pepper, and a generous drizzle of extra virgin olive oil. Mix well.
4. Let the sauce rest at room temperature for at least 15 minutes, so the flavors can meld together. This step is crucial for achieving a full and harmonious flavor.
5. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions for al dente.
6. Once cooked, drain the pasta and add it to the bowl with the raw tomato sauce. Remove the garlic cloves if you left them whole.
7. Mix well to ensure the sauce coats every piece of pasta.
8. Serve immediately, garnishing with additional fresh basil leaves and, if desired, a sprinkling of grated Parmesan or Pecorino cheese.

Curiosity

The secret of this dish lies in the quality of the tomatoes: the more flavorful and ripe they are, the better the final result will be. Pasta with raw tomato is a classic example of how Italian cuisine can enhance the flavor of fresh ingredients with utmost simplicity.