Pasta with Salsa Cruda Di Pomodoro
Bright, fresh, and irresistibly simple, Pasta with Salsa Cruda di Pomodoro celebrates the vibrant flavors of summer in every bite. This quick, no-cook tomato sauce is made with juicy cherry tomatoes, aromatic garlic, and fragrant basil, all brought together with a generous drizzle of high-quality extra-virgin olive oil. The raw ingredients blend beautifully as they rest, creating a luscious salsa cruda that effortlessly clings to strands of al dente pasta like spaghetti, linguine, or penne. Sprinkle on freshly grated Parmesan cheese or a pinch of red chili flakes for extra flair. Ready in just 25 minutes and perfect for a light yet satisfying meal, this Italian classic is the epitome of effortless elegance, brimming with wholesome, Mediterranean flavors. Perfect for busy weeknights or leisurely weekend dinners, this pasta recipe is a must-try for lovers of fresh, seasonal cuisine.
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Recipe Information
Ingredients
- 500 grams cherry tomatoes
- 60 milliliters extra-virgin olive oil
- 2 pieces garlic cloves
- 15 grams fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 400 grams pasta (spaghetti, linguine, or penne)
- 50 grams Parmesan cheese (optional)
- 0.25 teaspoon red chili flakes (optional)
Instructions
Wash the cherry tomatoes thoroughly and cut them into quarters. Place them in a large mixing bowl.
Peel the garlic cloves and finely mince or crush them. Add the garlic to the bowl with the tomatoes.
Wash the fresh basil leaves and chiffonade (thinly slice) them. Add the basil to the tomato mixture.
Drizzle the extra-virgin olive oil over the tomatoes, and season with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper. Add red chili flakes if desired.
Gently toss the mixture until well combined. Let the salsa cruda sit at room temperature for at least 15 minutes to allow the flavors to meld.
Bring a large pot of salted water to a rolling boil. Cook the pasta according to the package instructions until al dente.
Reserve 1 cup of the pasta cooking water, then drain the pasta thoroughly.
Immediately add the hot pasta to the salsa cruda and toss to coat. If the mixture seems dry, add a splash of the reserved pasta cooking water to achieve a saucier consistency.
Serve immediately with a generous sprinkling of grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 15.4 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 729 mg | 56% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1509 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
