Spaghetti crudaiola (spaghetti with raw tomato sauce)

The sweet freshness of tomatoes is celebrated here with a different kind of sauce that doesn't require hours of simmering.

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 400 g dried spaghetti
• 800 g vine-ripened or Roma tomatoes, roughly chopped
• salt flakes and ground white or black pepper
• 80 ml (⅓ cup) extra - virgin olive oil, plus extra for drizzling
• 35 g (⅓ cup) grated parmesan, plus extra shaved parmesan, to serve
• 2 large handfuls basil leaves

Optional extras

• handful of rocket leaves, torn
• bocconcini, torn
• chopped anchovy fillets
• finely grated lemon zest
• pesto

Instructions

1. Bring a large saucepan of salted water to a boil. Drop in the spaghetti and stir well to separate the strands. Cook, stirring occasionally, until al dente (generally 1 minute less than the cooking time recommended on the packet).
2. Meanwhile, place the tomato in a large bowl. Season with salt and pepper, add the olive oil, grated parmesan and half the basil. Stir to combine and set aside.
3. When the pasta is ready, lift it out with a spaghetti spoon and drop it straight into the bowl with the fresh tomato sauce, dragging a little cooking water with it. Alternatively, drain in a colander, and reserve 2 – 3 tablespoons of the cooking water to add to the sauce. Toss well to combine and emulsify the sauce.
4. If using, add any of the optional extras and toss through. Divide between serving bowls, sprinkle with the shaved parmesan and the remaining basil leaves and drizzle with a little extra olive oil. 

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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