Spaghetti With Raw Tomato Sauce
Published May 13, 2003
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
2 ½ pounds ripe tomatoes
1 teaspoon sugar
Maldon or other sea salt
Freshly ground black pepper
1 clove garlic, peeled and lightly smashed
½ cup extra virgin olive oil
1 pound uncooked spaghetti
Nutritional analysis per serving (4 servings)
98 grams carbs; 719 calories; 20 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 29 grams fat; 7 grams fiber; 993 milligrams sodium; 17 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil. Add tomatoes, simmer for 10 seconds and drain. Peel, core and halve tomatoes, discarding seeds and liquid. Chop tomato pulp finely and place in a medium bowl. Add sugar, and season with salt and pepper to taste.
- Step 2
Add garlic and olive oil, and whisk until blended. Cover with plastic wrap, and allow to sit at room temperature for at least 30 minutes and up to 8 hours. Discard garlic.
- Step 3
Bring a large pot of lightly salted water to a boil, and add spaghetti. Cook until al dente, and drain well. Add tomato mixture to hot pasta, and mix until pasta is evenly coated with sauce. Serve immediately.
Private Notes
Comments
Old recipe from 64th Street