Angel Hair Pasta with Raw Tomato Sauce
Total Time
Approximately 30 minutes
Prep Time
10-15 minutes
Cook Time
10-12 minutes
Rating
4.8 out of 5 stars
(200)
Ingredients
4-6 servings
- 3 pounds fresh, best-quality tomatoes
- 1 small garlic clove, minced
- 2 tablespoons fresh lemon juice or red wine vinegar
- 1 teaspoon coarse salt, plus more to taste
- 1 teaspoon sugar (optional)
- 1/2 teaspoon freshly ground black pepper
- 1 pound dried capellini or angel-hair spaghetti
- 1/2 cup chopped fresh basil
- To serve: grated ricotta salata or Parmigiano-Reggiano and a drizzle of olive oil
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Preparation
Step 1
Halve the first pound of tomatoes crosswise, then rub the cut sides against the large holes of a box grater set in a large bowl, discarding the skin.
Step 2
Core and chop the last two pounds of tomatoes and add to the grated tomato bowl.
Step 3
Add garlic, lemon juice or vinegar, salt, sugar (if using), and pepper and let marinate at room temperature until ready to use, at least 10 minutes but also up to 2 hours if you’re planning ahead.
Step 4
After it has steeped for a while, taste and adjust seasonings as needed.
Step 5
Cook pasta in salted boiling water as package time recommends.
Step 6
Drain then toss with fresh sauce and basil.
Step 7
Serve lukewarm or at room temperature with a drizzle of olive oil and freshly grated cheese on top.
Step 8
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Chef's notes
Adjust garlic to taste as some may prefer a stronger flavor.
Allowing the sauce to marinate longer enhances the flavor.
Using red wine vinegar in place of lemon juice works well if lemon is unavailable.
Coring tomatoes fully and squeezing seeds helps avoid a watery sauce.
