Fresh Tomato Spaghetti (pasta al pomodoro crudo)
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4 servings
Make the most of a glut of summer tomatoes to make this pasta al pomodoro crudo that's packed full of flavour while being kind to the waist (and wallet). Easy to prepare, basic ingredients, great results in no time. Leave out the anchovies to make this vegan-friendly.
Ingredients
- 800g ripe but firm tomatoes, preferably, but not necessarily, plum
- 2 tbsp red-wine vinegar
- ¾ tbsp flaky salt, plus extra for cooking the pasta
- 4 tbsp extra-virgin olive oil
- 2-3 plump garlic cloves, peeled
- 400g spaghetti, or spaghettini
- 1 small bunch fresh basil
Pangrattato
- 4 tbsp extra-virgin olive oil
- 4 tbsp dry breadcrumbs
- 1 tinned anchovy fillet, drained
Optional extras
- 60g olives, black, green or a mixture, stoned and chopped
- 1 tbsp capers (rinsed if packed in salt), chopped
- 4 anchovy fillets (rinsed if packed in salt), chopped
- ½ tsp chilli flakes
Method
Cut the tomatoes into fairly small dice (this is much easier if you have a sharp knife) and put them and all their juices in a bowl with the vinegar, half the salt and all the oil.
Mash the garlic to a paste with the remaining salt, then stir that into the tomato bowl, too, along with any of the optional extras.
Leave to sit for at least 30 minutes, though longer won’t hurt (but don’t leave it so long that it requires refrigeration).
If making the pangrattato, put a tablespoon of oil in a small frying pan over a medium heat, then mash in the anchovy, if using, until dissolved.
Turn up the heat, stir in the breadcrumbs and fry until crisp and golden. Season if not using the anchovy, then set aside.
Cook the pasta in plenty of salted water until just shy of the recommended cooking time. Meanwhile, drain the tomato mix, reserving the juices.
Drain the pasta. Pour the reserved tomato juices into the empty pan, set it over a medium heat, then return the cooked pasta to the pan and toss until it has absorbed the juice. Turn off the heat, tip in the tomatoes and toss well.
If serving immediately, scatter over the pangrattato and tear in the basil; if serving at room temperature, do so just before serving.
You might also like ...
Roasted Cauliflower and Chickpeas with Herby Tahini
Llapingachos
