Summer Spaghetti with Uncooked Tomato Sauce

Summer Spaghetti with Uncooked Tomato Sauce

Sep 29, 2017 | Fall, Recipes, Summer

By the calendar we have reached fall, but the temperatures still feel pretty summer-y, so I decided to take advantage of late season tomatoes and make this dish last night.  It was so easy and delicious that I wanted to share it with you guys even though it came from a cookbook (Melissa Clark’s Dinner: Changing the Game) and I was unable to find a link to share online.  First, grating the tomatoes is a brilliant idea!  I have made other uncooked sauces that diced the tomatoes, but the grating makes it so much easier to mix everything up.  Second, ricotta salata is pressed, salted dried and aged, so taste as you go to make sure that you keep the salt level where you like it.  The cheese should be easy to find at most larger grocery stores in the fancier cheese case.  Also, make sure you serve with that dollop of fresh ricotta, it takes this dish to creamy heaven!

Note:The picture is not of this recipe, but of a similar one from Smitten Kitchen.

Ingredients

12 ounces very ripe tomatoes (cut in half at equators)

1/4 cup good quality extra virgin olive oil

1 teaspoon kosher salt

1 garlic clove, minced finely or grated on a microplane

1/2 teaspoon red chile flakes

1 pound pasta

5 ounces ricotta salata, crumbled

2 cups mixed soft herbs, torn (such as basil, mint, chives)

Fresh ricotta for serving

Finishing salt for serving

 

Directions

  1. Using the course side of a box grater, grate the tomatoes (starting with the cut side, until you reach the skin) into a large bowl.  Discard the skin.
  2. Add the olive oil, salt, garlic, and chile flakes to the tomato pulp and set aside while pasta cooks.
  3. Cook the pasta until al dente, drain, and add to the tomatoes, tossing to mix.
  4. Add the crumbled ricotta salata and fresh herbs. Toss until mixed well.
  5. Serve with a dollop of fresh ricotta, a drizzle of olive oil, and a sprinkle of finishing salt.