One of my sisters lived in Italy for a few years, and rhapsodized about a raw, fresh tomato sauce. I cobbled this together from her description. It's customizable to some degree, and is vegan when served without dairy cheese (though cashew "parmesan" goes well). —louisez
large tomatoes, seeded and cut in dice
basil leaves, torn in pieces
cloves garlic, cut in half
salt and pepper to taste
fresh mozzarella, cubed (optional)
small bunch baby spinach, chopped (optional)
parmesan, for serving (optional)
pine nuts, browned and cooled, for serving (optional)
In This Recipe
Combine tomatoes, garlic, oil, basil, salt and pepper, and spinach. Let hang out for a few hours. Remove and discard garlic before proceeding.
Cook and drain pasta. Toss with tomato mixture and mozzarella. Serve topped with parmesan and pine nuts.