The simplest recipes are often the best. Not to say that complicated food can’t be delicious, because of course it can. But I leave that to the restaurateurs, and thank them for the effort! But for me, and I think for most home cooks, utterly simple yet fantastic dishes are the goal. This summer raw pasta sauce with spaghetti qualifies.
Combine summer superstar ingredients like vibrant and sweet heirloom tomatoes, delicately spicy young garlic, the minty licorice sparkle of fresh basil with creamy fresh mozzarella and briny olives, then toss them raw with hot, freshly cooked pasta and voilà, a king’s dish!
I like to mix the sauce ingredients for 10 minutes or so before tossing with pasta to let the flavors marry. Just about the time it takes to boil pasta.
I’ve written this recipe as part of my dinner ideas for two series, but you can easily scale the recipe to feed as many hungry tummies as you have around your table.
- 6 ounces spaghetti
- 2 tablespoons extra virgin olive oil (or more)
- 1 clove fresh garlic, minced
- 4 heirloom tomatoes, any variety, cut into bite size chunks
- 12 olives. a mix of green and black, coarsely chopped (I used picholine and kalamata)
- 4 ounces fresh mozzarella,cut into bite size chunks
- salt and freshly ground black pepper
- a handful of basil leaves, thinly sliced
- Cook pasta according to package directions.
- Meanwhile, combine remaining ingredients, except basil, in a large bowl (large enough to hold the pasta too) and gently stir to combine.
- Season raw sauce to taste with salt and freshly ground black pepper.
- When pasta is al dente, scoop the pasta directly over the sauce and gently toss to combine.
- Add more olive oil, salt and freshly ground black pepper to taste. Sprinkle basil slices over the top and serve immediately.