When tomatoes are perfectly ripe, there's no reason to hide their flavor behind a long simmering sauce. This Raw Tomato Pasta, also known as Spaghetti al Pomodoro Crudo, is one of the simplest Italian pasta recipes you can make during tomato season.
Fresh cherry tomatoes are tossed with fragrant basil, garlic, extra virgin olive oil, Parmesan cheese, and a touch of salt. As the tomatoes rest, they naturally release their sweet juices, creating an incredibly fresh, no cook pasta sauce. Toss everything with hot spaghetti and dinner is ready in minutes.
If you're looking for an easy summer pasta recipe that tastes like sunshine in a bowl, this one deserves a spot in your weekly rotation.
What is Raw Tomato Pasta - 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!
Why You'll Love This Raw Tomato Pasta
- No cooking required for the sauce.
- Ready in about 20 minutes of active work.
- Perfect way to use garden tomatoes.
- Naturally vegetarian.
- Great for summer dinners.
- Easily customizable with burrata, mozzarella, grilled chicken, or shrimp.
- Restaurant-quality with just a handful of ingredients.
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.
Best Tomatoes for Raw Tomato Pasta
he fresher the tomatoes, the better this recipe becomes.
Great choices include:
- Sungold tomatoes
- Cherry tomatoes
- Grape tomatoes
- Roma tomatoes
- Heirloom tomatoes
- Campari tomatoes
Avoid canned tomatoes since this recipe depends on the bright flavor of fresh summer produce.
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!
Expert Tips
- Let the tomatoes marinate for at least 2 hours.
- Salt is essential because it draws out the tomato juices.
- Cook the pasta just until al dente.
- Reserve a little pasta water before draining.
- Toss the pasta while it's still hot so it absorbs the tomato juices.
- Finish with extra Parmesan and fresh basil.
Storage Tips
Store leftovers in an airtight container for up to 2 days.
The tomatoes continue releasing juices over time, making the sauce thinner. This pasta is best enjoyed fresh.
Easy Variations
Burrata - Top with fresh burrata for a creamy finish.
Mozzarella - Fresh mozzarella pearls make this even more refreshing.
Grilled Chicken - Adds protein for a complete meal.
Shrimp - Garlic shrimp pairs beautifully with the fresh tomato sauce.
Vegan - Skip the Parmesan or use your favorite dairy-free cheese.
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.
Summer recipes to try:
Roasted Tomato and Eggplant Pasta Salad
Roasted Pepper and Tomato Pasta
Tomato Garlic Confit (Easy Oven Roasted Cherry Tomatoes)
Sun Dried Tomatoes
Summer Tomato Salad
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.
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
