This
is a side dish recipe that my hubby likes to make in the summer months. He found it in one of our authentic Italian
cookbooks and it’s a winner … everyone loves it. He didn’t change anything about it nor did we change its name so its
safe to say it's authentic. It's also very
easy to prepare.
Spaghetti Al Pomodoro Crudo
(Spaghetti with Raw Tomato)
1 lb Vine
Ripe Tomatoes, peeled, seeded and chopped
4 Tblsps
Extra Virgin Olive Oil
10 Fresh
Basil Leaves, chopped
2 Garlic
Cloves
12 oz
Spaghetti (Scott uses Angel Hair)
Sea Salt
and Fresh Cracked Black Pepper, to taste
Put
the Tomatoes into a salad bowl, add the Olive Oil, Basil and Garlic and season
with Sea Salt and Pepper. Mix well,
cover and set aside in a cool place for 30 minutes (sometimes Scott puts it in
the fridge overnight) to allow the flavors to mingle, then remove and discard
the garlic. Cook the Spaghetti in a
large pan of salted boiling water until al dente, then drain and toss with the
raw tomato sauce and serve.
It’s
a deliciously flavorful Summer Side Dish!
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