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!