Raw Tomato Sauce & Pasta

Campanella Pasta with Raw Tomato Sauce

Raw Tomato Sauce

This no-cook, raw Tomato Sauce and Pasta is also known in the Italian language as Pasta con Sugo di Pomodoro Crudo. It is a simple, no-fuss and minimal ingredient sauce, that you can toss with your favorite pasta. Truly, one of my favorites! I appreciate how quickly this pasta dish does comes together but even more so; I love the way it exemplifies summer and showcases perfect garden ripe tomatoes.

Ripest Tomatoes

The tomatoes are truly the star of this dish, so whether you grow your own or purchase them at your favorite market, it is necessary to use very ripe tomatoes. If you’re not sure, give the tomatoes a sniff, they should be fragrant. Be wary of a tomato with no scent. Trust me, the nose knows.  It should also be noted that anything other than a fully ripened tomato, should not be put in the refrigerator or it will suffer from flavor loss. I usually keep my tomatoes in a basket in my kitchen and sometimes I will use a basket-full as my table centerpiece. The simplicity and the vibrant colors are just stunning.

Since there are so few ingredients in this raw tomato sauce, make it fresh and choose the best quality, it will matter in developing the taste

Under 5-Ingredients

  • 4 cups – fresh ripe Tomatoes, peeled, seeded and chopped
  • 3 – large cloves of fresh Garlic, minced (Keep in mind, the garlic is raw, so you can adjust to your taste level, but please don’t omit it. The garlic is a key component and will add so much flavor to the sauce)
  • ¼ cup Extra Virgin Olive Oil (Break out the good stuff!)
  • 3-4 fresh Basil Leaves, chopped
  • Salt and Pepper
  • 1 lb. cooked Pasta (preferably one that will catch the sauce such as Fusilli, which is a corkscrew shape or Campanella; which is shaped like a bell flower.)
Raw Tomato Sauce
Raw Tomato Sauce

Directions for Raw Tomato Sauce & Pasta:

To begin with, you will need a large mixing bowl. Next, simply combine tomatoes, garlic, olive oil and chopped basil leaves in the bowl. Season well with salt and pepper. Generally, I let the mixture sit covered on my kitchen counter for at least an hour. By doing so, you will give the flavors a chance to come together.

*You can let this raw tomato sauce sit out of refrigerator for up to 2 hours before you’re ready to serve.

Campanella shaped Pasta with Raw Tomato Sauce
Campanella shaped Pasta with Raw Tomato Sauce

Finally, toss the sugo crudo (raw sauce) with your favorite cooked pasta. Serve with a crisp green salad and loaf of Italian Bread or Focaccia.

Homemade Focaccia Bread
Homemade Focaccia Bread

https://moppinaandwoodenspoon.com/2020/07/18/focaccia-bread-with-rosemary-oregano-tomatoes-and-parmesan/ Delizioso! (Delicious)



Thanks for visiting, I would love to hear about your favorite summer pasta dishes. Please feel free to share in the comments below or Contact me via email.

Published by Moppina and Wooden Spoon

Lover of family, food, conversation❤️ & connections. Happiest cooking ❤️ feeding ❤️ nurturing others. Welcome to my kitchen ❤️

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