| |
|
Spaghetti with
Uncooked Tomato Sauce
Makes
4 servings
1 1/2 lbs. fresh tomatoes or cherry tomatoes
3 Tbsps. fresh, chopped basil
1 Tbsp. fresh, chopped mint
1 tsp. salt plus more for salting water
Pinch of crushed hot red pepper 1/4 to 1/3 cup olive oil
1 lb. spaghetti
1/2 lb. mozzarella cheese cut into 1-inch pieces (fresh
mozzarella is best), optional
Core tomatoes if large (cherry tomatoes don't need to be
cored).
Cut
tomatoes into 1-inch pieces (approximately). Put into a
large bowl. Add basil, mint, salt, red pepper and olive
oil. Set aside, allowing the tomatoes to marinate 30 minutes
if you have time. They will release a lot of juice, which
makes a "sauce" of sorts. Boil a large pot of
water. Add salt. Add spaghetti. Cook until just barely tender.
Drain the noodles, shake the strainer a few times, then
dump the noodles directly into the tomatoes. Stir in cheese.
Serve immediately.
|
