Raw Tomato Sauce (Pasta al Pomodoro Crudo)

As the warmth of summer envelopes us, our gardens and farmers’ markets offer an abundance of sun-kissed, vine-ripened tomatoes. This is the ideal time to savor the fresh, vibrant flavors of an uncooked tomato sauce, a classic staple of Italian summer cuisine.

Uncooked tomato sauce, or “Pomodoro Crudo,” is a simple yet versatile dish that captures the essence of fresh tomatoes at their peak. The word “crudo” translates to “raw” in Italian, emphasizing the sauce’s fresh, uncooked nature. This method of preparing pasta has roots in the rustic kitchens of southern Italy, where home cooks would often create meals using the freshest ingredients available, allowing the natural flavors to shine through without the need for lengthy cooking times.

The beauty of this dish lies in its simplicity and adaptability. The ingredients and preparation methods can vary depending on what’s available and your personal taste preferences. Traditionally, ripe tomatoes are grated into a bowl and combined with basil, garlic, olive oil, and grated cheese. However, as with all great recipes, there’s room for creativity and personal taste.

In this version, we take advantage of the sweet, sun-ripened cherry tomatoes from the garden. Instead of grating, which can be cumbersome with small tomatoes, we pulse them in a blender, adding a touch of acidity to balance their natural sweetness. A squeeze of fresh lemon and a generous helping of Parmigiano Reggiano elevate this dish, making it both refreshing and satisfying.

Ingredients (Serves 4)

• 1 lb pasta (I recommend a short pasta like Penne or Fusilli)
• 2 cups cherry tomatoes, halved
• 1 bunch fresh basil
• 1 clove garlic, minced
• 4 tablespoons extra virgin olive oil
• ½ cup grated cheese (Parmigiano Reggiano or Pecorino Romano)
• ½ lemon, freshly squeezed
• Salt, to taste

Method

Prepare the Sauce

1. Cut the cherry tomatoes in half, reserving a handful for later use.
2. Place the halved tomatoes in a blender, along with the olive oil, minced garlic, freshly squeezed lemon juice, and grated cheese. Blend until smooth.
3. Taste and adjust the seasoning with salt, keeping in mind the saltiness of your chosen cheese.

Cook the Pasta

1. Cook the pasta in salted boiling water until it reaches your desired al dente texture.
2. While the pasta cooks, transfer the blended sauce into a large serving bowl.
3. Add the fresh basil leaves (tear any large leaves) and the reserved, unblended cherry tomatoes to the sauce.

Combine and Serve

1. Once the pasta is cooked, use a slotted spoon to transfer it directly into the bowl with the sauce, allowing some of the pasta water to come along. This will help the sauce adhere to the pasta.
2. Toss everything together until well combined. Add a final sprinkle of cheese, a drizzle of extra virgin olive oil, and serve immediately.

This Pasta al Pomodoro Crudo is a celebration of summer’s bounty, offering a light yet flavorful dish that’s perfect for warm evenings. Enjoy it with a glass of crisp white wine or a fruity rosé, and savor the freshness of the season.