With tomatoes in season, this spaghetti with a raw tomato sauce is the epitome of good and simple. Eat it al fresco—it’s like taking an Italian vacation.
Although the title implies that this is an actual recipe, it’s actually something much less—and, at the same time, much more. It’s a basic blueprint, a lesson in summer simplicity, that grants you autorizzazione to tweak it to make it your own. Love garlic? Sliver the cloves rather than leave them whole to ensure a more pronounced oomph. Don’t have basil? Maybe you don’t need it. The only requirement is that your rendition demands minimal effort. After all, it’s summer. And it goes without saying—in Italian or any language—that this ought to be made only with proper pomodoros, maybe even heirlooms. And preferably from your garden or local farmers market. None of this hothouse business.. Or you’ll be disappointed. Trust us. Originally published August 23, 2010.–Renee Schettler Rossi
Spaghetti with Raw Tomatoes
- Quick Glance
- 20 M
- 50 M
- Serves 4
- 1 pound 2 ounces ripe vine tomatoes, peeled, seeded, and chopped
- 1/4 cup olive oil
- 10 leaves basil, chopped
- 2 cloves garlic, peeled
- 12 ounces spaghetti
- Salt and pepper
- 1. Place the tomatoes in a large bowl, add the oil, basil, and garlic, and season with salt and pepper. Toss gently, cover, and set aside in a cool place. Then forget about them for about 30 minutes or so to let the flavors mingle.
- 2. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions, until it is tender but al dente, or firm to the bite. Drain the spaghetti.
- 3. Remove and discard the garlic from the raw tomato sauce. Add the pasta to the sauce, toss, and serve immediately.