Pomodoro Crudo with Pasta

2 pounds very ripe tomatoes (any type or size work as long as they are ripe and juicy)

½ cup extra virgin olive oil

5 garlic cloves, minced using a microplane

2 bunches basil, leaves torn

salt and black pepper, to taste

1 pound of your favorite pasta

freshly grated parmesan cheese, if desired

Finely dice the tomatoes. Transfer to a bowl and add the oil, garlic and basil leaves. Add at least.

½-1 teaspoon salt, toss well to combine everything and allow to just macerate for 30 minutes.

Cook the pasta until al dente in salted, boiling water, reserving about 1 cup of pasta water. Add the just cooked pasta to the bowl with the tomatoes and add a little of the pasta water until you reach the consistency you desire. Taste for seasoning, adjust if desired.

Serve topped with a little parmesan if desired.

Pomodoro Crudo with Pasta

About The Author

Michelle Bernstein