Raw Tomato Sauce (Salsa Cruda Di Pomodoro)

1. 1

   Score a cross on the bottoms of the tomatoes. Bring a large pot of water to boil (the one you will use for the pasta) and place the tomatoes in the pot to blanch for about 20 seconds. Remove with a slotted spoon and immediately place them in a bowl of ice water. Once cool enough to handle, the skins will peel off easily.

2. 2

   In the meantime, keep the water boiling and add salt (you should aim for 1 teaspoon for each litre/4 cups of water), then the pasta. Boil according to packet directions.

3. 3

   Chop the tomatoes into quarters and scrape out the seeds. Chop the rest of the flesh and either leave roughly chopped (my preference) or, if you prefer a smooth sauce, you can pulse in a food processor, smash with a mortar and pestle, or pass through a food mill (if adding garlic or any of the other optional flavors, include them with the tomatoes at this stage).

4. 4

   Place in a bowl with a good pinch of sea salt, torn basil leaves (don't chop them with a knife, rip them by hand), and the extra virgin olive oil add then stir to combine. Set aside until the pasta is ready.

5. 5

   Drain the al dente pasta and tip immediately into the bowl of tomatoes and toss to coat. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.