Fusilli with Raw Tomato Sauce

By Dixie8686

Recipes & Menus | recipes

Fusilli with Raw Tomato Sauce
Forget about simmering tomato sauce on a hot summer day. Instead, make this juicy raw version and customize it with as much or as little olive oil, salt, and vinegar as you want. Just be sure to add the pasta while it’s hot and to toss often before serving so the fusilli soaks up the sauce.

6 servings

Recipe by The River Café Classic Italian Cookbook by Rose Gray and Ruth Rogers (Michael Joseph 2009). Copyright © Rose Gray and Ruth Rogers 2009.">The River Café Classic Italian Cookbook by Rose Gray and Ruth Rogers (Michael Joseph 2009). Copyright © Rose Gray and Ruth Rogers 2009.

Photograph by David Loftus

August 2012

Ingredients

• 3/4 cup (or more) extra-virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons red wine vinegar
• 4 1/2 pounds plum tomatoes, halved, pulp discarded, flesh cut into 3/4" pieces
• 3/4 cup (packed) fresh basil leaves, torn
• Sea salt and freshly ground black pepper
• 1 pound fusilli (spiral-shaped pasta)

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Whisk 3/4 cup oil and both vinegars in a large bowl to blend. Add chopped tomatoes. Using a potato masher or your hands, slightly crush tomatoes to bruise and release juices. Stir in basil and season to taste with salt and pepper. Cover bowl and let tomatoes marinate at room temperature for 1 hour to allow flavors to develop.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; return pasta to pot and add to tomato mixture; stir to evenly incorporate. Let pasta stand at room temperature, stirring occasionally, for 15 minutes to allow pasta to absorb flavors from sauce. Season pasta to taste with salt and pepper and drizzle with more oil, if desired.

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