Jul 15, 2008 10:52 am US/Pacific
Pasta con Salsa Cruda
Pasta con Salsa Cruda
Or
Pasta Ammoglio
This is a southern Italian pasta dish usually made in the summer.
Sauce
6 Large red tomatoes
2 – 3 cloves of garlic
Depending on your love of garlic
10 leaves of fresh basil
¼ cup of Extra Virgin Olive Oil
Salt and Pepper to taste
You can either make the sauce by hand or in a food processor.
Food Processor
Pour half of the oil and the garlic in the food processor and pulse it until chopped fine. Cut the tomatoes in to quarters and add to the oil mixture pulsing each time you add them. When all the tomatoes are in the processor and are chopped, add the basil and the rest of the oil and blend until slightly chunky and almost creamy. Add salt and pepper to taste. Put aside and then make the pasta.
The pasta can be a short cut or long cut. You can use penne, or spaghetti, or linguine. It is usually served with spaghetti.
Make the pasta by boiling about 3-4 quarts of salted water and cooking until it is al dente or to the firmness you like your pasta.
Drain but do not rinse the pasta. Toss the pasta with the sauce, reserving some for extra topping. The sauce is to be cool or room temperature and the pasta is hot. Sprinkle the pasta mixture with parmesan cheese and serve. You can also use this sauce mixture for brushing chicken for barbequing or baking.
Firehouse Cafe
180 West A Street
Dixon
707.678.7234
http://firehousecafeandbbq.com/default.aspx
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