Spaghetti al Pomodoro Crudo Recipe
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Ingredients: |
Ingredients: 1 1/4 pounds (565g) summer-ripe tomatoes (about 7 plum tomatoes; see notes), cut into 3/4-inch dice
1/2 cup (120ml) extra-virgin olive oil
2 to 4 medium cloves garlic (about 1/2 to 1 ounce; 15-30g), finely minced by hand
25 fresh basil leaves (25g), torn into small pieces
Kosher salt
1 pound (450g) dried spaghetti
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Directions: |
Directions:In a large mixing bowl, stir together tomatoes, olive oil, garlic (use fewer cloves if you want a more mild garlic flavor, and more if you welcome a stronger one), and basil. Season with 1/2 teaspoon salt, stir to combine, and let stand for at least 15 minutes and up to 30 minutes.
Meanwhile, in a pot of salted boiling water, cook spaghetti until al dente. Using tongs, transfer pasta to tomato mixture, reserving pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup (240ml) pasta cooking water, then transfer to bowl with tomatoes. Stir well to dress pasta with tomato mixture. If pasta becomes too dry, add reserved pasta cooking water in 1/4 cup (15ml) increments as needed to dress the pasta. Season with salt to taste. Transfer to individual serving bowls, and serve.
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Personal
Notes: |
Personal
Notes: Great pasta to enjoy when tomatoes and basil are at their peak in the garden,
Source: seriouseats.com
When tomatoes hit their summertime peak, this incredibly easy and simple no-cook sauce made from little more than olive oil, basil, and garlic is what should dress your pasta.
Spaghetti with raw tomato sauce is a celebration of the sweet acidity of the juiciest, ripest, preferably peak-of-summer tomatoes you can find. Outside of the very short time that is ideal tomato season, you can sometimes make a good version of this no-cook sauce using the best cherry or cocktail tomatoes, but those are some of the only options that might be flavorful enough out-of-season to warrant the effort. Otherwise, mark your calendars and wait.
As long as your tomatoes are juicy and ripe, and your olive oil is extra-virgin, your spaghetti will be perfectly dressed and delicious. Oh, one last thing: This sauce is best when you combine the ingredients, add salt, and let it sit for 15 to 30 minutes before mixing in the pasta. The brief wait gives the salt time to draw out some of the tomatoes' juices, softening them and helping to build the sauce, and for the flavors of the basil and garlic to infuse into the oil.
Virtually any variety of tomato will work for this recipe, whether fleshy plums, juicy beefsteaks, heirlooms, or cherries; what's most important is that they be fully ripe. If using larger tomatoes, core them before dicing.
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