Author Notes
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
Ingredients
-
4
large tomatoes, seeded and cut in dice
-
12
basil leaves, torn in pieces
-
2
cloves garlic, cut in half
-
2 tablespoons
olive oil
-
salt and pepper to taste
-
1 cup
fresh mozzarella, cubed (optional)
-
1
small bunch baby spinach, chopped (optional)
-
parmesan, for serving (optional)
-
1/4 cup
pine nuts, browned and cooled, for serving (optional)
-
1 pound
pasta
Directions
-
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.
See what other Food52ers are saying.