Spaghetti al Pomodoro Crudo

Spaghetti al Pomodoro Crudo is a simple and delicious pasta dish made with a raw tomato sauce. This recipe is so simple to make, full of flavors, and ready in just 10 minutes!

Course Main Course

Cuisine Italian

Keyword pasta al pomodoro, raw tomato sauce

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 325kcal

Author Angela Allison

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.

Nutrition