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Any tomato that taste good raw goes well in a raw pasta sauce. In general plum San Marzano or Roma tomatoes are good. I like a bit yellow tomatoes, so if you want I recommend using half red and half yellow tomatoes for the best flavor. This combination also look very good.
Yes, for two reasons, moistening the pasta and for flavoring the sauce. Because the oil is not cooked extra-virgin olive oil is essential. Then you can add as you like salt, pepper, and garlic to your summer fresh tomato spaghetti sauce. You can add also some minced fresh basil. You can prepare this raw tomato sauce in the time it takes to bring the water to a boil and cook the pasta. ![]()
Chunks of raw tomato work well with tubular shapes like penne, or short curly pasta shapes, such as fusilli. These shapes along with small shells and Orecchiette, will trap better bits of tomato than long pasta. Home | Site Policies | Sitemap | Related links | About Me | Contact | Blog |
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