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Momma's Spaghetti ai Pomodori Crudi Recipe

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This recipe for Momma's Spaghetti ai Pomodori Crudi, by , is from The Mitchell/Mays Family Cookbook, 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!

Sonia Bertolone (Joe's Italian)


1 pound vine ripe tomatoes
1 pound Barilla spaghetti
2 cloves fresh garlic, freshly chopped
2 Tablespoons kosher salt for the sauce, plus additional for the water to cook pasta
1/2 cup extra virgin olive oil
12 fresh basil leaves, chopped just prior to using

Slice tomatoes in half and chop into large mixing bowl.
Add olive oil and chopped basil to tomato mixture.
Add salt to both sauce and pasta cooking water
Cook pasta according to package directions and taste preference; drain pasta.
Mix together cooked, drained pasta and uncooked tomato/basil sauce.
Enjoy immediately!

Note from Sonia: No grated cheese is wanted or needed for this dish. It will simply overpower the taste of the sauce. Most importantly, purchase the best quality, fresh vine-ripened tomatoes you can find, possibly from a farmer's market. Tomatoes must not be overly watery. Make the sauce at least an hour before serving to allow time for the ingredients to marry and for all the flavors to fully develop.




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