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RAW TOMATO SAUCE FOR PASTA



Courtesy of Sweet Kaye

4 large, ripe beefsteak tomatoes

4 large cloves of garlic

2/3 cup Huilerie d’Opio Moulin de la Brague extra virgin olive oil, for best results

6 large basil leaves

1 tsp freshly ground, Salt traders black pepper

1 tsp Gray salt

1 lb. Bucatini pasta, cooked and drained freshly grated parmesan cheese

 

1. Coarsely chop tomatoes. Place in container with juices.

2. Smash 2 garlic cloves, and finely dice the other 2 cloves. Add all to tomatoes.

3. Tear 3 basil leaves into tomatoes, reserve other 3 leaves

4. Stir in olive oil. Add salt and pepper.;

5. Cover and allow to sit at room temp. 2 to 3 hrs.

6. Before serving, cook pasta. Drain. Toss with raw sauce. Remove 2 smashed garlic cloves. Sprinkle with cheese. Chop remaining basil leaves and top.  

Sweet Kaye adjusts the quantity of tomatoes and other ingredients to correspond to her mood for that day. Hmmm…..