pasta al pomodoro crudo

 

I found this recipe on a blog but for the life of me, I can’t remember whose. I usually make a note but I forgot to do it this time. It’s real simple; the tomatoes and seasonings aren’t cooked at all. They get warmed up by the pasta. I’ve changed it a bit because I like my pasta dry unless the pasta sauce is thick.  However, I found that with the addition of salt, the tomatoes “spring water” as we say in Jamaica. So, to keep the tomatoes from making juice, I would salt the tomatoes before mixing them with the seasoning to leach out the water. Draining them on paper towels afterwards helps too. And I added the mozzarella cheese. It melts so beautifully in the heat of the pasta into delicious stringy bits that cling to the pasta. This is definitely quick and easy, and it’s going to be part of my week-night dinner menus from now on!

Pasta al Pomodoro Crudo

  • 4 medium to large tomatoes, seeded and roughly chopped (about 6 cups)
  • 2-4 cloves garlic, peeled and put through a garlic press (use more or less according to taste)
  • 1 cup chopped basil
  • 1 cup chopped parsley
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste
  • pasta, such as angel  hair, spaghetti, spaghettini, linguine, or other thin types of pasta
  • 1/4-1/3 cup mozzarella cheese
  • Parmesan cheese, grated  (I used Parmesan and Romano, and I recommend it)

In a large bowl sprinkle salt on tomato pieces and toss. Put tomatoes on paper-towel lined tray and let it drain 15 minutes.

Put drained tomatoes, garlic, basil, parsley, and oil in a food processor and pulse until combined. The mixture should be chunky.  Add salt and pepper to taste, then set aside.

Cook 1 lb  pasta in salted water. Cook according to package directions until al dente.  Drain well and divide pasta into four bowls. Put mozzarella cheese and 1/2 cup of sauce over each bowl of pasta and toss thoroughly.  Top with freshly grated Parmesan cheese.

Cook’s note: Add chopped turkey pastrami or prosciutto to the pasta, if desired.

P.S. Robin Jean Marie wrote to say that her recipe is the basis for this one! See Spaghetti with Raw Tomato Sauce at Bringing Europe Home. Thanks, Robin!

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