Equipment
Ingredients
Salsa Cruda
- 600 g cherry tomatoes, halved or quartered depending on size
- 60 ml extra virgin olive oil
- 2 garlic, peeled and lightly crushed
- 15 g fresh basil, hand-torn
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Pasta
- 500 g fresh egg fettuccine
- 4000 ml water
- 40 g kosher salt
Nutrition (per serving)
Method
Cut the cherry tomatoes into halves or quarters, depending on their size, and place them into a large mixing bowl.
Add the olive oil, crushed garlic cloves, torn basil, 5g of kosher salt, and black pepper to the tomatoes. Stir gently to combine, then let sit at room temperature for 30 minutes to release the tomato juices.
Bring the 4000ml of water to a rolling boil in a large pot. Once boiling, add the 40g of kosher salt.
Drop the fresh fettuccine into the boiling water and stir gently to prevent sticking. Cook until al dente, usually 2 to 3 minutes for fresh pasta.
Remove and discard the crushed garlic cloves from the marinated tomatoes. Drain the pasta using a colander, reserving a small splash of the cooking water.
Immediately add the hot drained pasta to the bowl with the room temperature tomato mixture. Toss vigorously until the pasta is well coated, adding a teaspoon of pasta water if necessary to help emulsify the oil and tomato juices.
Chef's Notes
- Using warm pasta directly from the pot slightly heats the raw tomatoes, releasing their volatile aromatic compounds without cooking them.
- The crushed whole garlic method provides a gentle background warmth. If you prefer a sharper, more pungent garlic flavor, finely mince half a clove instead of using whole crushed cloves.
- Because there are so few ingredients, the quality of your extra virgin olive oil dictates the success of this dish. Opt for a grassy, robust, and slightly peppery oil to balance the sweetness of the summer tomatoes.
Storage
Refrigerator: 2 days — Store the sauce and pasta separately. Assembled dish will become mushy.
