Spaghetti al Pomodoro Crudo is Spaghetti is Raw Tomato Sauce! The summer tomatoes make this raw tomato sauce sweet and so refreshing. The name sounds complicated, but it is truly the easiest Summer Pasta you must make while you find those sweet tomatoes in the market.
This year, we planted a couple of sun gold tomato plants, and it gave us baskets puff of cherry gold tomatoes on a daily basis. I have been preparing several dishes this year using those sweet tomatoes.
This raw tomato Pasta sauce I tried for the first time, and we loved it so much that I made it on repeat a few times.
What is Spaghetti al Pomodoro Crudo
Pomodoro in Italian food is a tomato-based pasta sauce made from fresh tomatoes, garlic, olive oil, and fresh basil. “Crudo” is the Italian and Spanish word for “raw,”
Hence, the name of the dish!
I read somewhere that Pomodoro means "golden apple" and apparently, the sauce is made with tomatoes that are slightly golden. Since I used golden cherry tomatoes, the name definitely fitted right in.
I honestly didn't even know the name of this dish until I randomly looked for it. Because I had this idea in mind, and I wasn't sure if there are actually any such recipe. Turns out it totally is!
Ingredients you need for Spaghetti al Pomodoro Crudo
Fresh Tomatoes - I used cherry tomatoes, but you can use any variety of big juicy tomatoes too. If you are using big tomatoes, pick the firm ones, slice in bite size and removes the seeds.
Do not used canned tomato for this dish. You want to use summer fresh tomatoes as that is the hero ingredient of the dish, and it is the fresh summer tomatoes, that makes this dish so unique.
Fresh Basil Leaves - Tomato and Basil goes hand in hand, and fresh basil enhances the flavor of the sauce. If, however, you don't have access to fresh basil, try cilantro leaves or parsley.
Extra Virgin Olive Oil - Use a good quality extra virgin olive oil for this refreshing pasta dish.
Balsamic Vinegar - Balsamic Vinegar is totally optional, and you can choose to skip it. I like the mild tangy sweet taste it adds to the sauce. The traditional dish doesn't use balsamic vinegar.
Shallots - Shallots are not typically added, but I like the crunch it adds to the sauce.
Garlic - 1 or 2 garlic cloves. If you absolutely don't enjoy the taste of raw garlic, you can add roasted garlic too.
Parmesan Cheese - In my world, a pasta dish is incomplete without Parmesan cheese grated on top.
Salt for seasoning
While the Pasta with no cooked sauce barely takes any effort to prepare, it however does need some time for the sauce to get ready.
How to prepare Spaghetti al Pomodoro Crudo
This cold tomato and basil pasta sauce barely takes any effort to prepare.
1- You start by slicing the cherry tomatoes in half. If you are using big tomatoes, then slice in half, remove the seeds and dice into bite size.
2- Place the tomatoes in a big mixing bowl and add chopped garlic, chopped basil and chopped shallots. Add a little bit of salt.
3- To the bowl now pour olive oil and balsamic vinegar. Give it a toss and leave aside for 2 to 3 hours.
4 - The salt will soften the tomatoes, releases its juices, turning the raw tomato mixture into a sauce. You can further crush the tomatoes a little bit if you like.
5- Boil the pasta. The dish is typically used with spaghetti, but you can use your choice of pasta too.
6- Mix everything, add Parmesan cheese and enjoy right away!
Here are some FAQs
YES! Just slice into bite size based on whatever variety of tomato you are using.
Oh, yes! That sauce is amazing with bread too. So you can totally remove the pasta and serve it as n appetizer with some crostini or breads.
You can use either apple cider vinegar or red wine vinegar mixed with honey or maple syrup.
HAVE YOU TRIED THESE PASTA DISHES:
Roasted Tomato and Eggplant Pasta Salad
Roasted Pepper and Tomato Pasta
Balsamic Vinegar adds a mild sweetness to the sauce, but if you don't have, you can discard it completely.
You can make this Raw tomato Pasta dish with any other variety of pasta too.
Spaghetti al Pomodoro Crudo
Ingredients
- 6 oz spaghetti
- 15 oz cherry tomatoes
- handful of fresh basil leaves
- 2 garlic cloves
- 1 shallot (optional)
- ½ teaspoon salt
- 1 tablespoon balsamic vinegar (optional)
- 2 tablespoons extra virgin olive oil
- ⅓ cup Parmesan cheese (plus more to grate on top while serving)
Instructions
- Slice the cherry tomatoes in half and place it in a big mixing bowl. If you are using big tomatoes, then slice in half, remove the seeds and dice the tomato into tiny bite size pieces.
- Roughly chop the basil leaves and add it to the bowl.
- Thinly slice the shallot if using and add it to the mixing bowl.
- Now add salt, balsamic vinegar and olive oil. Give a mix and leave aside for 2 to 3 hours
- After 3 hours, the tomatoes would have softened and release a lot of the juices, making it a refreshing flavorful raw tomato sauce.
- Cook the spaghetti al dente for 8 to 10 minutes, depending on the brand you are using. Then drain and add it to the raw tomato sauce. Add the Parmesan cheese and toss it all around.
- Serve it right away by garnishing with more basil leaves and grate more Parmesan on top.
Video
Notes
Here are some FAQs
- Can I use any variety of tomatoes?
- Can you serve the raw pasta with some garlic bread instead of spaghetti?
- What can I use instead of Balsamic Vinegar
