Salsa Cruda is an Italian uncooked tomato sauce that is most often served tossed with pasta. It allows the true flavor of the tomato to take a starring role; your sauce will be as flavorful as the tomatoes you use. Also, don’t skimp on the extra virgin olive oil, which should be of good quality—it also adds flavor to the dish (as well as texture).
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Pasta with Salsa Cruda
1 1/2 pounds ripe tomato, chopped in 1/2-inch pieces
3 tablespoons extra virgin olive oil
1/2 cup coarsely chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces pasta (any shape that catches bits of sauce, including penne, elbow, farfalle, radiatore)
- Combine the tomato, olive oil, basil, salt, and pepper in a bowl and let stand at least 30 minutes.
- Meanwhile, cook the pasta in plenty of lightly salted boiling water. Drain but do not rinse: toss the hot pasta with the salsa cruda and serve warm or at room temperature.
Makes 4 servings
333 calories, 9 g protein, 49 g carbohydrates, 4 g fiber, 12 g fat, 2 g sat fat, 0 mg cholesterol, 302 mg sodium
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