Spaghetti With Fresh Tomato Sauce - xposted

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xposted Lu, MC, Veg lists

 

 

An uncooked sauce that uses garden fresh tomatoes. Yum. Can't wait until

summer!

 

 

* Exported from MasterCook *

 

Spaghetti With Fresh [uncooked] Tomato Sauce

 

Recipe By :The Italian American Cookbook, John Mariani and Galina Mariani

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Tomatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

**Uses garden fresh, ripe tomatoes**

2 ripe tomatoes -- cut into 1-inch pieces (2 1/2 cups)

to 3 tomatoes

1 cup fresh mozzarella cheese -- cubed (1/4-inch pieces)

2 cloves garlic -- minced and mashed

2 teaspoons salt -- PLUS:

1 tablespoon salt -- preferably kosher

(heaping tablespoon)

1 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1/2 cup extra-virgin olive oil

12 ounces spaghetti

2/3 cup coarsely chopped fresh basil

 

1. In a medium-size bowl, combine the fresh tomatoes, mozzarella, garlic, the 2

teaspoons salt, black pepper, red pepper flakes, and olive oil. Stir gently to

mix, and let marinate for 30 minutes.

 

2. Bring 4 quarts water to a boil in a stockpot. Add the remaining salt and the

spaghetti, stir, and cook until al dente. Drain.

 

3. Return the spaghetti to the stockpot, add the marinated tomato mixture and

the basil, and stir to mix. Serve immediately. Serves 4.

 

Wine suggestion: Vernaccia di San Gimignano

 

Typos by Brenda Adams <brendaadams

 

 

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NOTES : " It is difficult to imagine a dish that better expresses the

wholesomeness of Italian cooking than good spaghetti cooked al dente and

lavished with the freshest of uncooked sauces. Curiously enough, this is a dish

you'd rarely find on an old-fashioned Italian-American menu, which would instead

use oceans of overcooked marinara sauce on every pasta dish. The ripeness of the

tomatoes is essential to this dish. If necessary, wait until summer rolls

around, when tomatoes are at their very best. "