Spaghetti with Raw Tomato Sauce

Spaghetti with raw tomato sauce

When I Googled “Raw Tomato Sauce” and came across Lynne Rosetto Kasper’s recipe for an easy, no-cook pasta sauce, I thought it might be too good to be true. I love her radio show, and the recipes posted on the website usually work well for me. Still, who would guess that raw tomatoes, a few herbs and a little olive oil could come together to create such a fresh, flavorful sauce for pasta? And in less time than it takes to heat up a jar of sauce on the stove? I didn’t, but I’m glad I gave her recipe a shot. It’s a weeknight winner, especially with fresh, early spring tomatoes from Gundermann Farms and green garlic from Texas Daily Harvest.

Tomatoes from Gundermann Farms

For my own version of this dish, I stuck to Lynne’s ingredient list pretty closely and altered the method to fit my busy schedule. Instead of basil, I tossed in a handful of the tops from my green garlic (shallot tops would have been nice, too). And to save time, instead of dicing the tomatoes by hand as she suggests, I gave them a rough chop and tossed the pieces along with all the other ingredients- even the garlic clove- in the food processor.  One minute of whirring later, voilà! Pico de pasta sauce.

To serve, I tossed the raw pasta sauce with two servings of just-cooked spaghetti and grated 1/4 cup of parmesan cheese over the top. The heat from the spaghetti warmed the sauce through and melted the cheese.

I’m not going to lie, the pasta sauce probably would have tasted better if I had basil on hand to use in addition to the green garlic tops. As it was, it was a quick and easy  dinner that dirtied just two prep dishes total. It’s hard to argue with that! I’ll probably add this recipe, or variations of it, to my regular weeknight rotation going into summer. As soon as I find a version that sticks, I’ll share it with you! Until then, here’s Lynne Rosetto Kasper’s recipe.

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5 responses to “Spaghetti with Raw Tomato Sauce

  1. Great post thanks for sharing. I really enjoy reading your blog very much. Feel free to check out our recipes.

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  2. Was it a saucy-sauce? Or more like a veggie topping for the pasta?

    I’ve got some picky eaters around and a raw tomato sauce might be a tough sell 🙂

    Great post, as usual!

  3. I’ll echo healthyandlazy’s question – me and my tiny, plastic co-writers LOVE a good pasta sauce and we’re getting more & more into raw foods. But these two don’t sound like a perfect marriage if yer a purist about pastas dishes. We like your approach tho’, so might have to give it a shot. (great photo by the way – suddenly I don’t feel so bad that I just had Rotini for breakfast)

  4. I was similarly perplexed on how to get it done. I ended up blanching, peeling and seeding the tomatoes before giving them a rough chop. Then – because I didn’t have the foresight to use the green garlic (d’oh!) – I ended up mixing in a couple spoonfuls of Texafrance garlic pesto because I couldn’t find fresh basil/was too lazy to go downtown to Whole Foods.

    Was I crazy about it? Not really but holy cow my husband wouldn’t stop talking it up. He went on, and on (and on, and on)….

  5. @Healthyandlazy, @Amanda and @Jakethy, thanks so much for the comments! To be fair to Lynne’s original recipe, I didn’t follow her instructions very well. My finished sauce was like a cross between pico de gallo and jarred pasta sauce. I thought the taste was a lot better than Ragu, but blending all the vegetables into tiny pieces gave my sauce the texture of fresh made salsa– tiny veggie pieces and lots of liquid. That texture was the least appealing part of the sauce for me.

    The flavor of this pasta sauce was to die for. It was bright and fresh, and very spicy from the green garlic and whole garlic clove that I used. Next time I make it, I am going to use fresh basil and some rosemary to give it a more traditional Italian flavor, and I’m going to leave the tomatoes chunkier in hopes that the texture wins me over.

    Like Amanda, I wasn’t nuts about the finished sauce. But my husband gobbled it up and told me he preferred it to jarred sauce. And did I mention that it took me less than 10 minutes to get dinner on the table?? I don’t think I’m there yet in terms of a shareable recipe, but I like the concept so I’ll keep playing around with the ingredients and process.

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