If you can get these late summer perfectly ripe cherry tomatoes, here is my favorite raw, no cook tomato sauce for pasta. The Italians refer to this as a “crudo” sauce, because it is not cooked. Basically it translates as “raw”.

The beauty of this recipe is its incredible freshness and how you can quickly prepare it while your water is boiling.

Ingredients:

1/2 lb Pasta, Gemelli or Fusilli are perfect
1 cup of Cherry Tomatoes, sliced in half
Juice of 1/2 Lemon
1 clove of Garlic, crushed
2-3 Tbsp Extra Virgin Olive Oil
1 tsp Chili Flakes
1/2 tsp Sea Salt
Freshly ground Black Pepper
Parmesan Cheese, to finish

Preparation:

Start your water for pasta. Once your water is boiling, add 1 Tbsp of sea salt to the water and add in your pasta.

Prepare your “sauce” by slicing the cherry tomatoes in half and place into your serving bowl. Add the rest of the ingredients and when your pasta is cooked, drain and pour over your sauce. Let it sit for 30 seconds, then toss with cheese and serve.