Pasta With Salsa Cruda di Pomodoro

READY IN: 30mins
Recipe by Miss Annie

This pasta dish is just right for summertime with all those wonderful home-grown tomatoes we have access to. Since the sauce is uncooked, choose the best and brightest tomatoes available.

Top Review by Anu_N

This was pretty okay for a quick and easy dinner, but I felt the vinegar overpowered all the other flavours. The chickpeas seemed a little out of place among the italian herbs and tomatoes, but the garlic added a lot of flavour. I'd like to give this a shot with some oregano, paprika, and maybe even some cumin.

Ingredients Nutrition


  1. Place chopped tomatoes in a colander and let drain for several minutes, stirring at least once.
  2. Transfer the tomatoes to a large serving bowl and combine with remaining ingredients, except pasta and cheese.
  3. Let stand at room temperature until the pasta is ready.
  4. Cook pasta in a large pan with 3 qts.
  5. water until al dente, about 9 to 11 minutes.
  6. Drain well.
  7. Fold the pasta into the tomato sauce and serve at once.
  8. If desired, offer the Parmesan as a condiment at the table.

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