Spaghettini: Raw Tomato

Spaghettini al Pomodoro Crudo

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

A classic from Lazio all the way down to Naples, raw tomatoes make one of the simplest and tastiest sauces. My grandmother, who makes this pasta almost every other day when in Italy, calls it primavera (meaning ‘springtime’) — but it is a far cry from the Italian–American sauce of the same name. The American sauce is poorly named — it relies heavily on summer produce, but my grandmother’s is just as inaccurate. The tomatoes must be at their peak (mid to late summer produce), and are