+
0 (0)

Categories: Main courses, Vegetarian

Spaghetti With Raw Tomatoes

Artisanal pastas--dried noodles made (at least ostensibly) in small batches by traditional methods and sold for higher prices--seem to be everywhere these days. Shop at any high-end grocery store and you'll find at least three or four brands. Think of ... Read more

Total time: 20 minutes | Serves 4
Note: This recipe from Italian chef Gianfranco Vissani hinges on a trick of technique--the rough stirring of the pasta and tomatoes. Vissani refers to this process as "mantecare," the word used to describe beating cheese into risotto. It is collected on the Italian side of the Latini Web site and translated here. The key to it is using very ripe tomatoes.
  • Salt
  • 1 pound plum tomatoes
  • 15 basil leaves
  • 1/4 cup extra-virgin olive oil
  • 3/4 pound spaghetti
  • Pepper

Step 1In plenty of rapidly boiling salted water, briefly cook the tomatoes just until the skins loosen, 10 to 15 seconds. Drain the tomatoes and rinse under cold water. Peel them, cut them in half crosswise and squeeze out the seeds and water. Chop them coarsely and place them in a wide serving bowl with the basil, and cover with the oil.

Step 2Cook the spaghetti in the same water until al dente, about 9 minutes, drain it and add to the tomatoes. Stir them together roughly until the mixture is cool. Season to taste with salt and pepper and stir in a tablespoon of the cooking water.

Each serving:
258 calories; 82 mg sodium; 0 cholesterol; 14 grams fat; 2 grams saturated fat; 28 grams carbohydrates; 5 grams protein; 2.54 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Moroccan lamb tagine with melting tomatoes and onions
Basturma
Middle Eastern bitki
Poached chicken breast, Auvergne style