Spaghetti With Raw Tomatoes

By á-174942

Ingredients

• Salt as needed
• 1 pound plum tomatoes very ripe
• 15 basil leaves
• 1/4 cup extra-virgin olive oil
• 3/4 pound spaghetti
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

In plenty of rapidly boiling salted water, briefly cook the tomatoes just until the skins loosen, 10 to 15 seconds. Drain the tomatoes and rinse under cold water. Peel them, cut them in half crosswise and squeeze out the seeds and water. Chop them coarsely and place them in a wide serving bowl with the basil, and cover with the oil.

Cook the spaghetti in the same water until al dente, about 9 minutes, drain it and add to the tomatoes. Stir them together roughly until the mixture is cool. Season to taste with salt and pepper and stir in a tablespoon of the cooking water.

This recipe yields 4 servings.

Each serving: 258 calories; 82 mg sodium; 0 cholesterol; 14 grams fat; 2 grams saturated fat; 28 grams carbohydrates; 5 grams protein; 2.54 grams fiber.