Spaghetti With Raw Tomato Sauce
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 2½pounds ripe tomatoes
- 1teaspoon sugar
- Maldon or other sea salt
- Freshly ground black pepper
- 1clove garlic, peeled and lightly smashed
- ½cup extra virgin olive oil
- 1pound uncooked spaghetti
Nutritional analysis per serving (4 servings)
719 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 98 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 17 grams protein; 993 milligrams sodium
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