Spaghetti with Raw Tomatoes
With tomatoes in season, this pasta with fresh tomatoes is the epitome of good and simple. Eat it al fresco—it's like taking an Italian vacation.
Ingredients
- 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
Instructions
- 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.
- 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.
- Remove and discard the garlic from the raw tomato sauce. Add the pasta to the sauce, toss, and serve immediately.
Notes
*What's the easiest way to peel tomatoes?
There are a few ways to do this, depending on how you're going to use those tomatoes. If your tomatoes are firm and unblemished, a sharp vegetable peeler will often do the trick. The other popular way to peel tomatoes is blanching, and while this recipe calls for raw tomatoes blanching will only take a minute in hot water. With a sharp knife, cut an X in the bottom of the tomatoes. Toss them into a pot of boiling water, for no more than a minute, remove with a slotted spoon and drop into a bowl of ice water. Once cool, the tomato skins should slip off easily and they'll still be raw.Nutrition
Serving: 1portion | Calories: 460kcal | Carbohydrates: 69g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 12mg | Fiber: 4g | Sugar: 6g