Spaghetti al Salsa di Pomodoro Crudo summer sauce
This recipe is from one of the Italian Grannies and it’s a Sauce with Fresh Tomatoes, don’t put tomatoes in boiling water and don’t skin them.
NB you need to marinade your tomatoes in olive oil and basil and garlic for 6 hrs before using.
500g tomatoes, fresh and sweet smelling, in SA we need to buy the tomatoes a week before using them so that they can ripen on the window sill of our kitchens.
1 cup of your best olive oil, small bunch of fresh basil, 2 cloves garlic, salt and pepper to be added just before using the sauce.
In the morning cut tomatoes roughly and put into a pottery bowl. Add two chopped cloves of garlic and torn up basil leaves. Lastly, pour the Olive Oil into the bowl and mix. Leave in cool place to marinate for the day (not in refrigerator) so that the flavours can develope.
In the evening, cook your spaghetti, tip the well drained pasta into a serving bowl and pour your sauce over, sprinkle with black pepper; remove the garlic cloves.
Serve immediately and you will taste the good flavours of the oil once warmed up by the hot pasta.
As ever, the success of this dish depends on the best, freshest, yet simplest ingredient.