We are enjoying a beautiful local tomato crop. The large center tomato in the above photo is a Sicilian Saucer from our garden, weighing in at 2.1 lbs. The zebras came from our CSA, La Nay Ferme. This raw tomato sauce recipe (sugo crudo) came from my Italian friend, Ilona, whose family in Rome made this dish. It is very simple, perfect when you have very little time, and so fresh tasting and delicious when the garden tomatoes are at their best. Just place everything in the blender and pour over hot pasta. The dish may initially look very soupy but the hot pasta will absorb the liquid as it sits.
Raw Tomato Sauce (Sugo Crudo)
5 large tomatoes, chopped (roughly 4 cups)
3 cloves garlic, peeled and chopped
1/4 c. extra virgin olive oil
8 large basil leaves
1/4 tsp. kosher salt
freshly ground black pepper to taste
1 lb. spaghettini
Bring a large pot of salted water to the boil for the pasta. While the water is coming to the boil, make your sauce by combining the tomatoes, garlic, oil, basil, salt, and pepper in a blender. Pulse to make a purée with little chunks of tomatoes. Taste and see if more garlic, basil, or salt is needed and adjust to your liking. Set aside. Cook pasta until it is al dente, then drain. Pour hot pasta into a large serving bowl. Pour the sauce over hot pasta and toss. Let sit for a couple of minutes to allow sauce to absorb into the pasta. Serves 4-6.