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
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Ingredients
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4
large tomatoes, seeded and cut in dice
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12
basil leaves, torn in pieces
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2
cloves garlic, cut in half
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2 tablespoons
olive oil
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salt and pepper to taste
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1 cup
fresh mozzarella, cubed (optional)
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1
small bunch baby spinach, chopped (optional)
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parmesan, for serving (optional)
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1/4 cup
pine nuts, browned and cooled, for serving (optional)
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1 pound
pasta
Directions
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Combine tomatoes, garlic, oil, basil, salt and pepper, and spinach. Let hang out for a few hours. Remove and discard garlic before proceeding.
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Cook and drain pasta. Toss with tomato mixture and mozzarella. Serve topped with parmesan and pine nuts.
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