Spaghetti al pomodoro crudo. This is a really good dish for a hot summer’s day. It’s only worth doing if you can find really ripe, tasty tomatoes though. If all you can find are the usual UK supermarket version ie. hard as a golf ball and flavourless – don’t bother 😉 Serves 4.
- 360g spaghetti
- 500g ripe tomatoes, peeled, seeded and chopped
- 4 tbsp olive oil
- 10 basil leaves, chopped
- 2 cloves garlic,peeled
- salt and pepper
- Put the tomatoes into a large bowl along with the oil, whole garlic and basil. Season with salt and pepper and mix well.
- Cover and leave in a cool place to allow the flavours to develop – at least 1 hour but the longer you can leave it the better. Remove the garlic before serving.
- Cook the spaghetti until al dente, drain and mix with the sauce.