Frank Santoroski

Raw Tomato Sauce for Pasta

Main Dishes
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Contributor
Frank Santoroski
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Published

Description

Chop the tomatoes coarsely, about 1/2 inch. Place the tomatoes and all their juices in a large bowl.

Smash the garlic with the side of a chef's knife if you intend to remove it from the sauce before serving. Add all the garlic, half of the basil, and the pepper and salt to the chopped tomatoes.

Stir in the oil. Cover and let sit at room temperature for 8 to 10 hours, stirring occasionally.

Before serving, cook the pasta in a large pot of salted water until al dente, 10 to 12 minutes.

Drain the pasta, reserving 1/3 cup of the cooking water.

Return the pasta to the pot and toss with the reserved water.

Divide the pasta among six shallow bowls. Remove the garlic from the sauce, if desired, and ladle the sauce over the pasta.

Sprinkle with the remaining slivered basil. Serve immediately with grated Parmesan, if desired.

Source Note

Original page 99. Contributed by Frank Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 4 large ripe beefsteak tomatoes, peeled and cored
  • 4 large cloves garlic, peeled
  • 6 large basil leaves, slivered
  • 6 grindings fresh black pepper
  • 1 teaspoon salt
  • 2/3 cup fruity extra-virgin olive oil
  • 1 pound bucatini or perciatelli, or other thick hollow noodles
  • Freshly grated Parmesan cheese, optional

Directions

Ordered steps keep the recipe easy to follow.

  1. Chop the tomatoes coarsely, about 1/2 inch. Place the tomatoes and all their juices in a large bowl.
  2. Smash the garlic with the side of a chef's knife if you intend to remove it from the sauce before serving. Add all the garlic, half of the basil, and the pepper and salt to the chopped tomatoes.
  3. Stir in the oil. Cover and let sit at room temperature for 8 to 10 hours, stirring occasionally.
  4. Before serving, cook the pasta in a large pot of salted water until al dente, 10 to 12 minutes.
  5. Drain the pasta, reserving 1/3 cup of the cooking water.
  6. Return the pasta to the pot and toss with the reserved water.
  7. Divide the pasta among six shallow bowls. Remove the garlic from the sauce, if desired, and ladle the sauce over the pasta.
  8. Sprinkle with the remaining slivered basil. Serve immediately with grated Parmesan, if desired.