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When tomatoes are at their peak — and it’s too hot to turn on the oven — this simple, no-cook sauce from my cookbook “Pasta Every Day” is what I come back to time and again. It’s often called pomodoro crudo and served with very thin spaghetti, though you’ll find many variations, including those with onions, capers, olives and local cheese. In that spirit, don’t hesitate to make this your own.You can use any flavorful tomato here, from heirloom to plum to cherry. Remove the skins and seeds of the larger varieties if you’d like, or keep it rustic and leave them intact (I prefer the latter). The pasta will soak up the garlicky tomato juices over time, meaning it makes for great (dare I say better?) leftovers and picnic fare.No-Cook Tomato & Basil SauceServes 4 (enough for about 22 ounces of fresh pasta or 16 ounces of dried pasta)
Ingredients2¼ pounds ripe, small tomatoes4 garlic cloves, finely chopped1½ loosely packed cups fresh basil leaves, roughly torn, plus more for servingKosher salt1/3 to 1/2 cup high quality extra-virgin olive oil, plus more for servingFinely grated Parmigiano-Reggiano or Pecorino Romano, for serving (optional)
Prepare the SauceHalve or quarter the tomatoes and combine with the garlic and basil in a large serving bowl. Season generously with salt, then drizzle in the oil. Stir to combine. Leave the sauce to sit, covered, for at least 1 hour, ideally in a warm, sunny place.To ServeCook your pasta of choice to your liking — this is not a time for undercooking and finishing in the sauce. Add the pasta to the sauce and stir to combine. Finish with another drizzle of oil, more basil and a shower of cheese if you’d like. If you can bear it, let the pasta marinate in the sauce for 15 minutes before serving.
