Summer Raw Pasta Sauce with Spaghetti

August  5, 2013
5 Ratings
Photo by James Ransom
  • Serves 2
Author Notes

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! —Pinch&Swirl

Test Kitchen Notes

This dish is completely a sum of its fresh flavors, and the quality of ingredients is absolutely key. The proportions went well together, and I liked the olives against the fresh tomato. It's a cinch to pull together, and worked great for a summer night dinner. —Omeletta

What You'll Need
  • 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
  • 4 ounces fresh mozzarella, cut into bite size chunks
  • Salt and freshly ground black pepper, to taste
  • A handful of basil leaves, thinly sliced
  1. Cook pasta according to package directions.
  2. Meanwhile, combine remaining ingredients, except basil, in a large bowl (large enough to hold the pasta too) and gently stir to combine.
  3. 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.
  4. Add more olive oil, salt, and freshly ground black pepper to taste. Sprinkle basil slices over the top and serve immediately.

See what other Food52ers are saying.

  • Brett Ashley
    Brett Ashley
  • EmilyC
  • Pinch&Swirl
  • Yolande

6 Reviews

Yolande August 16, 2019
The garlic taste was too raw for me, I cut it into small pieces. Next time I shall grate the garlic. But the other thing was, that I probably cut the mozzarella cheese too big, and it kinda melted into blobs into the past....I might leave adding the mozzarella pieces to be put on after the pasta is added to the sauce. Anyway, great recipe for flavors.
emcsull February 11, 2014
I know a version of this "alla cieca", the blind lady's spaghetti. Was always told this was what Italians took to the beach in the summertime. I just put good oil, raw tomatoes and garlic and lots of basil in a large bowl and dump the freshly drained spaghetti on top of it. Longer it stands, better it gets.
toni September 9, 2013
too bad the photo is posted over the recipe so you can't see or print it
Brett A. September 8, 2013
Another way to do this is to place a large heavy bowl with tomatoes and garlic right over the pasta water pan. As the water heats, the tomatoes warm slightly and release their juices--especially heirlooms. I read it somewhere years ago and it's been my favorite summer dish since.
EmilyC September 6, 2013
Made this the other night when I was flying solo with the kids and wanted a simple and delicious meal. It was the perfect destination for the giant heirloom tomato that I needed to use. I didn't have basil but added baby spinach, letting the residual heat of the pasta wilt it. So good!
Pinch&Swirl September 9, 2013
I'm so glad you enjoyed it! Baby spinach sounds like a great addition.