This recipe (AKA "spaghetti alla crudaiola" or "spaghetti al pomodoro crudo") has few ingredients and is no-cook so the quality of produce is vital. This is the chance to use the best tomatoes, your highest quality olive oil, and as much fragrant basil as your heart desires. While the recipe is traditionally with spaghetti, the tomato mixture is also fantastic with bread and is wonderful for summer.
Wash and cut the tomato(es) in half horizontally so you are not cutting through the stem. Scoop out the seeds and surrounding watery flesh with a spoon and discard. Chop tomato into small pieces and add to a bowl.
Wash and tear basil into pieces. Slice garlic clove into 3-4 large pieces, this will be easier to remove from the final dish. If you want a stronger raw garlic flavor, mince the garlic instead.
Add basil, garlic, olive oil, and salt to the bowl with tomatoes and stir to mix everything together. Leave at room temperature, covered, for 30 minutes to 2 hours, stirring occasionally. The mixture will become very juicy and gets better the longer it sits.
Cook spaghetti according to package directions and drain.
Remove the large slices of garlic from the tomato mix and stir in warm pasta. Serve immediately and top with more basil and some black pepper. Serve with bread for soaking up the rest of the tomato "sauce".
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