It’s near the end of July and there’s a heatwave going on around the country, and I can’t think of a better dish to serve on a hot and humid day. Spaghetti with fresh raw tomatoes celebrates summers bounty of ripe tomatoes on the vine, so this isn’t a dish you would want to in the winter.
This recipe requires just a few ingredients which turns into something incredible. Vine ripened tomatoes and fresh picked basil are the stars of the dish.
The key is to chop up the tomatoes, whatever variety you like, put them in a bowl with a couple of smashed garlic cloves ( that you’ll eventually remove) and some good quality olive oil.
This mixture needs to marinate for an hour at room temperature on your counter, do not refrigerate it, by doing that the flavors will meld together perfectly.
Toss in your warm pasta, any pasta shape will do and let all those delicious flavors mingle together. It’s fresh, light and oh so satisfying.
This truly is a no fuss dinner that produces exceptional results. Great for summer parties, picnic’s or simple weeknight meals.
Plate it up, add a salad and a little crusty bread to soak up the juice from the tomatoes and enjoy!
- 2 pounds or 4 heaping cups of chopped vine ripened summer tomatoes, any variety will do
- ½ cup of good quality olive oil
- 2 smashed garlic cloves
- a large bunch of basil
- 12 oz. spaghetti or any pasta of your choice
- salt and pepper to taste
- grated Parmigiano for finishing
- Place your chopped tomatoes into a bowl with the olive oil and smashed garlic and lots of torn basil. Stir it up and let it sit and marinate for at least an hour on the counter, do not refrigerate.
- Add salt and pepper to taste and stir occasionally.
- Boil up your pasta, cook it al'dente, drain it then toss it into your serving bowl.
- Add in the marinated tomato mixture but first remove the raw smashed garlic.
- Toss till well coated.
- Garnish with more basil, a drizzle of olive oil and a good dusting of Parmigiano Reggiano in your serving bowl and plate.
- Enjoy!
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