Spaghetti al Pomodoro Crudo is a simple and delicious pasta dish made with raw tomato sauce. This recipe is so easy to make, full of flavor, and ready in just 10 minutes!
Whenever I have fresh tomatoes on hand, I love to use them to make this simple spaghetti al pomodoro crudo recipe. It’s full of bright flavors and is one classic Italian dish you don’t want to miss!
If you love authentic Italian pasta recipes, don’t miss my Pasta e Ceci, Penne all’Amatriciana, or this Pistachio Pesto recipe. For another simple way to use raw tomato sauce, try pairing it with my Whipped Ricotta Crostini!
Italian Spaghetti al Pomodoro Crudo
Authentic Italian Spaghetti al Pomodoro Crudo is a simple pasta dish made with angel hair pasta and features a raw no-cook tomato sauce. As simple as the recipe is, you’ll be amazed with how much flavor it packs!
This is truly one of my favorite pasta dishes ever. Something about the fresh flavors of the ripe tomatoes, garlic, and basil, make this recipe so special and delicious.
I use my Raw Tomato Sauce recipe and toss it with al dente cooked pasta and a sprinkle of parmesan cheese. It’s a great summer recipe to make when you have lots of fresh tomatoes and fresh basil on hand.
The simple pomodoro sauce is a great alternative to tomato-based pasta sauce from a can or jar. Plus, it takes just minutes to put together with no cooking required.
If you are looking for a simple and flavorful pasta recipe that comes together in minutes, give this Spaghetti al Pomodoro a try. You’re going to love it!
Ingredients
- Pasta: I like to use a thin spaghetti like angel hair for this recipe. However, you can use your favorite pasta shape.
- Raw Tomatoes: use a firm and ripe tomato for the sauce. Cherry tomatoes work too.
- Fresh Basil: fresh chopped basil adds great flavor.
- Garlic: use about a teaspoon of freshly minced garlic.
- Olive Oil: extra virgin olive oil works best.
- Seasonings: keep it simple with kosher salt and black pepper. Feel free to add red pepper flakes for extra spice.
- Parmesan: top your pasta with grated parmesan or Pecorino Romano cheese.
How to Make Spaghetti al Pomodoro Crudo
This simple and delicious recipe for spaghetti al pomodoro crudo comes together in minutes! You can make the sauce ahead of time and toss with fresh hot pasta when ready to serve.
Start by making the pasta. Bring a large pot of salted water to a boil then add in the pasta. Cook until al dente, drain, and set aside.
For the sugo di pomodoro crudo (raw tomato sauce) slice the tomatoes in half and remove their seeds and core. Then, chop with a sharp kitchen knife and place in a large bowl.
To the bowl, stir in the basil, olive oil, garlic, salt and pepper. Add in the cooked pasta and toss until well coated.
Serve immediately with a sprinkle of grated parmesan cheese on top.
Recipe Tips
- I love to make this recipe using thin angel hair pasta but you can use classic spaghetti or any shape pasta you like. Note that the recipe calls for 8 ounces of pasta, which is half of a one-pound box.
- Make the raw tomato sauce ahead of time and refrigerate until ready to serve.
- This is a great dish to eat warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to three days.
More Authentic Pasta Recipes
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Spaghetti al Pomodoro Crudo
Ingredients
- 8 ounces angel hair pasta (or spaghetti)
- 1 pound ripe tomatoes (about 4 tomatoes)
- 10 fresh basil leaves, chopped
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- kosher salt and black pepper to taste
- grated parmesan for serving
Instructions
- Bring a large pot of salted water to boil. Add in pasta and cook until al dente, according to package instructions. Drain and set aside.
- While the pasta cooks, slice the tomatoes in half lengthwise and use a spoon to remove the seeds and core. Chop the tomatoes into small pieces and place in a bowl. Add in the chopped fresh basil, olive oil, garlic, salt, and pepper. Stir well.
- To the tomatoes, add in the cooked pasta and toss well to combine. Place in serving bowls and top with grated parmesan cheese.
Notes
- I love to make this recipe using thin angel hair pasta but you can use classic spaghetti or any shape pasta you like. Note that the recipe calls for 8 ounces of pasta, which is half of a one-pound box.
- You can also make the raw tomato sauce ahead of time and refrigerate until ready to serve.
- This is a great dish to eat warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to three days.
