Spaghetti with Raw Tomatoes

Recipes from an Italian Summer (Phaidon Press, 2010), by the Editors of Phaidon Press. Reprinted courtesy of Phaidon Press

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  • 1 lb. 2 oz. ripe vine tomatoes, peeled, seeded, and chopped
  • 1/4 cup California Olive Ranch extra virgin olive oil
  • 10 leaves fresh basil, chopped
  • 2 cloves garlic, peeled
  • 12 oz. Spaghetti
  • Salt and pepper


  1. Place tomatoes in a large salad bowl, add the oil, basil, and garlic, and season with salt and pepper. Toss gently, cover, and set aside in a cool place for about 30 minutes or so to let the flavors mingle.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to the package directions, until it is tender but al dente, or firm to the bite. Drain the spaghetti.
  3. Remove and discard the garlic from the raw tomato sauce. Add the pasta to the sauce, toss, and serve immediately.


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