Spaghetti Al Crudo
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g spahetti
- 700 g Cuore di Bue tomato (s)
- 8 tablespoon olive oil
- 2 clove (s) garlic, cut very small
- 2 tablespoon spring onion (s), very finely chopped
- 1 bunch basil, fresh, finely chopped
- Salt (fleur de sel)
- pepper
In addition: at will
- 0.5 ½ cup parmesan, freshly grated
- 1 tablespoon capers, the salt washed off
- 2 tablespoon olives the Tagiasche variety, black, pitted, eighths
Print Recipe
Pin Recipe Instructions
- This is not a simple tomato sauce recipe, although it doesn`t require any difficult preparation. The outstanding quality of absolutely all ingredients is important, as the taste of the products is clearly in the foreground. The dish stands or falls with the quality of the tomatoes, because they are served raw, uncooked.
- Depending on your taste, you can remove the skin by briefly scalding the tomatoes in boiling water and then chilling them cold. I would process very ripe tomatoes with their skin on. Cut the tomatoes into large slices, remove the seeds with a spoon, cut further into 1 cm cubes, set aside.
- Cook the spaghetti al dente. At the same time, heat half of the oil in a deep pan and steam the onion and garlic cloves until they are colorless for about 5 minutes, remove from the fire and set aside.
- Just before the pasta is al dente, add the raw tomato cubes to the onions and garlic, salt and pepper, mix well, add some cooking water, drain the spaghetti and mix in the raw tomatoes. Then fold in the basil, soften with the other half of the oil, mix again and serve immediately.
- Parmesan is served with it as desired. If you want, you can add capers and black olives to the tomatoes.
- A wonderful primo Piatto for hot summer days. If you don`t want to eat anything else, you can double all of the ingredients.
- A strongly chilled Pinot Grigio or Pino Bianco goes well with it.
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