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Gael Green's Raw Tomato Sauce for Pasta Recipe

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This recipe for Gael Green's Raw Tomato Sauce for Pasta is from From the Kitchen of Isabella Caugh, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large beefsteak tomatoes, peeled and cored
4 very large cloves of garlic, peeled
6 large basil leaves, slivered
6 grindings of fresh black pepper
1 tsp salt
2/3 cup fruity, extra virgin olive oil
1 pound bucatini or perciatelli pasta ( both are thick, hollow noodles)
Freshly grated Parmesan
Directions:
Directions:
1. Chop tomatoes coarsely, about 1/2 inch. Place tomatoes and all the juices in a large bowl.
2. Smash garlic with the side of a chef's knife if you intend to remove it from the sauce before serving. (For a more intense garlic flavor, leave the garlic in the sauce, but mince two of the four cloves.) Add all the garlic, half of the basil, and the pepper and salt to the chopped tomatoes. Stir in the oil. Cover and let sit at room temperature for 8 to 10 hours, stirring occasionally.
3. Before serving, cook the pasta in a large pot of salted water until "al dente", 10 to 12 minutes. Drain the pasta, reserving 1/3 cup of the cooking water. Return the pasta to the pot and toss with the pasta water. Divide the pasta among six shallow bowls. Remove the garlic from the tomato sauce, if desired, and ladle sauce over the pasta. Sprinkle with remaining slivered basil. Serve immediately with grated Parmesan, if desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I love this sauce. It can also be simmered as a fresh hot tomato sauce. The freshness is sooo good. I found this recipe in Parade Magazine, 6/25/2006.

 

 

 

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