Raw Tomato Sauce and Spaghetti
Will was out of town much of last week so I was back to cooking for one. When I am cooking for just myself I gravitate towards simple and easy dishes, leading to today’s post!
Week 2’s CSA box included a large container of beautiful mixed tomatoes. The small cherry tomatoes and mix of colors called out for a raw preparation. I immediately thought of this raw tomato sauce my Mom has been making for years. I think she first heard about it listening to Lynne Rosetto Kasper’s radio show, The Splendid Table.
This recipe really allows the sweet, tender tomatoes to shine. Lynne’s technique of rubbing the serving dish with garlic allows the tomatoes to take on a slight garlic taste without an intense raw garlic flavor.
Being the garlic lover that I am, I wanted a little more garlic than the rubbing of the dish imparted though so I added a small amount of crushed garlic. I also seem to put red pepper flakes on everything these days so added a sprinkling here for a touch of spice. The dish is rounded out by a big handful of fresh herbs and olive oil to bring it all together.
First, we start out with luscious tomatoes. Lynne suggests using a mix of varieties and I have to agree! Each variety tastes a little different and will add oomph to this simple dish. I cut the tomatoes into halves and quarters, depending on how big they were. It is okay if they aren’t all the same size!
Next, we rub the inside of the serving dish with garlic. Rubbing the dish with garlic will impart a very subtle garlic flavor without overpowering the tomatoes. Add the chopped tomatoes, chopped parsley or basil, olive oil, a big sprinkle of salt and pepper, a pinch of red pepper flakes to the bowl. I wanted a little more garlic so added half a clove of garlic, pressed, as well. Stir everything up and let it sit for at least 10 minutes while you cook the spaghetti.
Cook the spaghetti according to the package, drain, and add to the serving bowl. Mix it all together and serve with sprinkled cheese!
Raw Tomato Sauce with Spaghetti
- 1 clove of garlic end cut off
- 1 lbs ripe tomatoes cut into ¼-inch dice
- 1 tbls packed basil or parsley leaves chopped
- pinch red pepper flakes
- 2 tbls good quality olive oil
- fresh ground pepper
- ½ lbs spaghetti I used whole wheat
- grated parmesan cheese optional
Start boiling a large pot of water for the pasta.
While water is coming to a boil, prepare the sauce. Cut a small piece off the end of the garlic. Rub the exposed end of the garlic on the inside of the serving dish. Save the leftover garlic clove.
Add the tomatoes, parsley, olive oil, red pepper flakes, and a healthy sprinkle of salt and pepper to the bowl. Press half of the garlic clove (or finely mince) and add it to the bowl. Mix it all together and let sit while you cook the pasta, at least 10 minutes.
Cook the pasta according to package directions, drain, and add to the serving dish. Mix well to evenly distribute the sauce.
Serve with grated parmesan cheese.