Pasta with Raw Tomatoes

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

Ingredients

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

Preparation

1. Wash the tomatoes, then cut them into cubes. If you prefer, you can remove the skin by immersing them for a few seconds in boiling water and then in cold water, before cutting them. This step is optional.
2. Peel the garlic cloves and cut them in half (or if you prefer, you could also chop them finely).
3. Place the tomatoes in a large bowl and add the garlic, plenty of basil torn by hand (this allows the aroma to remain intact), salt, pepper, and a generous drizzle of extra virgin olive oil. Mix everything well.
4. Let the dressing rest at room temperature for at least 15 minutes, so that the flavors can blend well. This step is essential for obtaining a full and harmonious flavor.
5. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the cooking times indicated on the package to achieve al dente pasta.
6. Once cooked, drain the pasta and add it to the bowl with the raw tomato dressing. Remove the garlic cloves if you had left them whole.
7. Mix well to ensure the dressing coats every piece of pasta.
8. Serve immediately, garnished with additional fresh basil leaves and, if desired, a sprinkle of grated Parmesan or pecorino.

Trivia

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