85 minutes
A refreshing pasta dish featuring a raw tomato sauce made with ripe tomatoes, fresh basil, and extra-virgin olive oil.
Ripe Tomatoes, Cored and diced
0 lb
to taste
Fresh Basil Leaves, Torn
cups
Pasta, Cooked until al dente
0 oz
1. Dice the Tomatoes
Core and dice the tomatoes into small, even pieces. This will ensure that the sauce melds together beautifully.
2. Prepare the Sauce
Place the diced tomatoes in a mixing bowl, add a generous sprinkle of salt to taste, tear the fresh basil leaves, and add them to the bowl along with the extra-virgin olive oil. Toss everything together gently.
3. Marinate the Sauce
Cover the bowl with plastic wrap or a lid, and let the mixture marinate for at least one hour to allow the flavors to meld together.
4. Cook the Pasta
Cook your pasta of choice until it is al dente, then drain it well in a colander.
5. Combine Pasta and Sauce
Toss the hot pasta with the marinated tomato sauce in a large bowl, ensuring each strand is coated with the vibrant sauce.
Opt for the ripest, juiciest, and most flavorful tomatoes you can find. Varieties like heirloom, Roma, or cherry tomatoes work beautifully. Their sweetness and acidity are crucial since the sauce won't be cooked to develop flavors.
After cutting the tomatoes, toss them with salt and let them sit for about 15 minutes. This draws out excess moisture and concentrates the flavor, yielding a more robust sauce. Don’t discard the released liquid; it can be part of the sauce's body.
Once the pasta is combined with the raw sauce, let it sit for a few minutes. This resting period lets the flavors meld and allows the pasta to absorb the sauce slightly, enhancing the taste profile.
Cook the pasta just until al dente. Since the sauce is room temperature, the residual heat from the pasta will slightly warm the sauce.
Use a high-quality extra virgin olive oil. This is a raw sauce, so the flavor of the oil will be pronounced. A fruity and peppery oil can add depth and enhance the overall dish.
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