Spaghetti with a Raw Tomato Sauce

Spaghetti al Pomodoro Crudo

Preparation info

  • Difficulty


  • Serves


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

It always surprises me how good a raw tomato sauce for pasta can be. It has a simple, fresh flavor that makes it an ideal summer dish. As in the previous recipe, since the tomatoes are used raw, the best ripe, flavorful tomatoes and a very good olive oil are essential.


  • 2 pounds fresh tomatoes
  • 2 medium cloves garlic
  • 6–7 sprigs flat-leaf Italian parsley
  • 12–14 fresh basil leaves
  • Salt
  • 1 pound spaghetti
  • 4 tablespoons extra-virgin olive oil


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel the tomatoes, remove the seeds, and cut into small ¼-inch dice. Put them in the bowl you will be serving the pasta in. Peel and lightly crush the garlic cloves and add them to the bowl. Finely chop enough parsley to measure 2 tablespoons and add it to the bowl. Coarsely chop the basil and mix into the rest of the ingredients in the bowl.
  3. When the water for the pasta is boiling, add about 2 tablespoons salt, add the spaghetti, and stir until all the strands are submerged. Cook until al dente.
  4. When the pasta is almost done, add teaspoons salt and the olive oil to the sauce in the bowl and mix well. When the pasta is done, drain well, toss with the sauce, and serve at once.