Raw Tomato Sauce for Pasta
- Ready In:
- 37mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 4 large beefsteak tomatoes, cored
- 4 large garlic cloves, peeled
- 6 -8 large basil leaves, slivered (I use more basil, but then, I love the stuff!)
- ground black pepper (6 grindings)
- 1 teaspoon salt
- 2⁄3 cup fruity extra virgin olive oil
- 1 lb bucatini pasta (both are thick,hollow noodles) or 1 lb perciatelli (both are thick,hollow noodles)
- freshly grated parmesan cheese, for serving
directions
- Chop the tomatoes coarsely ( you may peel them if you prefer), about 1/2 inch.
- Place tomatoes and all the juices in a large bowl.
- Smash the garlic with the side of a chef's knife if you intend to remove it before serving.(For a more intense garlic flavor leave the garlic in the sauce, but mince 2 of the cloves.).
- Add all the garlic, half the basil, and the pepper and salt to the chopped tomatoes.
- Stir in the oil.
- Cover and let sit at room temperature for 8 to 10 hours, stirring occasionally.
- Before serving, cook the pasta in a large pot of salted,boiling water until al dente, about 10 -12 minutes.
- Drain the pasta, reserving 1/3 cup of the cooking water.
- Return the pasta to the pot and toss with the reserved water.
- Divide the pasta among 6 shallow bowls.
- Remove the crushed garlic from the pasta sauce, if desired,and ladle sauce over the pasta.
- Sprinkle with the reserved basil.
- Serve immediately with grated Parmesan, if desired.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas