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You are here: Home / Recipes / Classic Sauces / Spaghetti al Pomodoro Crudo (Raw Tomato)

Spaghetti al Pomodoro Crudo (Raw Tomato)

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I’ve just returned from sunny Spain, where we enjoyed tapas and sangria late into the wee hours. It was a blast. The landscape was spectacular.  The people were amazing. The food and wine were delicious. Olé. But to be totally honest, after five days, I really did miss a little something … namely pizza, pasta, prosciutto, Parmigiano, gelato, espresso, cappuccino, Barolo, Brunello… I try to be open minded about food when I travel.  Really, I do.  It’s just that my taste buds are stronger than my mind, and I just can’t get over my love affair with Italian food.

But to be fair, Italian cuisine is the result of global collaboration, and for this week’s recipe, we need to thank the Spanish, especially the monarchs Ferdinand and Isabel, who in 1492, financed Columbus’ voyages to America. On one of those voyages, he brought back the tomato. Expecting gold, the king and queen were underwhelmed, and jailed him. The Italians, on the other hand, starting with Cosimo de’ Medici, first recognized the tomato for its ornamental beauty (of course), and then Botanist Pietro Andrea Mattioli named it “pomi d’oro” (now pomodoro, or golden apple). Tomatoes finally made their way into a Neapolitan cookbook in 1692, at which time Naples, ironically, was ruled by the Spanish Bourbons.

So, gracias España. Without you, perhaps we wouldn’t be eating this delicious Sunday Pasta.

Coincidentally, next week marks the annual “Tomatina” festival in Buñol, Spain, when thousands will gather to throw tomatoes at each other — 150,000 tomatoes to be precise. For those Spaniards who will be throwing 150,000 tomatoes at each rather than turning them into sauce for pasta, this recipe is for you. After 500 years, consider it a little food for thought!

Buon Appetito!
Ed Garrubbo

p.s. Check out our wine pairings to complement this dish.

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Sunday Pasta : Spaghetti al Pomodoro Crudo (Raw Tomato)

Total Time: 30 minutes

Serves: 4-6

Sunday Pasta : Spaghetti al Pomodoro Crudo (Raw Tomato)

Ingredients

1 pound spaghetti
1 ½ pounds of ripe tomatoes
½ cup of extra virgin olive oil
2 cloves of garlic
1 bunch of basil
Salt, to taste
Ground black pepper, to taste
½ cup grated Pecorino cheese

Instructions

In a large pot of boiling water, quickly submerge and remove the tomatoes. Peel them, remove the seeds, and chop into bite sized pieces. Place the tomatoes in a large bowl, and add the olive oil, basil, garlic, salt and pepper. Mix gently, cover, and let rest for 30 minutes.

Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, drain it, and add to the tomatoes. Sprinkle with Pecorino and serve immediately.

3.1
© Garrubbo Communications, LLC. All Rights Reserved.
Edwin Garrubbo

Edwin Garrubbo

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most. He visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, and is a citizen of both the United States and Italy.

Filed Under: Classic Sauces, Recipes Tagged With: Tomato

Comments

  1. Norma courrier says

    August 15, 2013 at 12:15 pm

    I like to add a nice squeeze of lemon
    . It helps the tomatoes to macerate and I like that it of tang.

    Reply
    • Edwin GarrubboEdwin Garrubbo says

      August 16, 2013 at 9:44 am

      i will give it a try!

      Reply
  2. jim wooster says

    August 15, 2013 at 12:26 pm

    Ed,

    We were visiting my parents in Santa Barbara last week and this is exactly what we had for dinner one night. Mother Wooster adds onion, but that’s OK since we’re all family.

    Keep up the buon lavoro.
    Jim

    Reply
    • Edwin GarrubboEdwin Garrubbo says

      August 16, 2013 at 9:44 am

      yes. some thinly sliced or small chop red onion would be a good addition!

      Reply
  3. Andrea Giambrone says

    August 15, 2013 at 3:59 pm

    It’s so simple. As great Italian food often is. For me, chefs – regardless of their renown, such as Mario Batali over-do, over-add, over-cream. Semplice e meglio a me.

    Reply
    • Edwin GarrubboEdwin Garrubbo says

      August 16, 2013 at 9:43 am

      d’accordo!

      Reply

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