Summer Fresh, Raw Tomato and Garlic Pasta: 423 Calories
Servings
6
Servings
6
Ingredients
Instructions
  1. Bring a large pot of salted water to a boil for pasta. In a large serving bowl, stir together the olive oil and garlic. Let sit while you prepare the tomatoes.
  2. Core the tomatoes and dice into 1-inch pieces. You’ll get 6 or 7 cups. Add to the bowl along with the basil, season with salt and pepper, and toss well. Let sit at room temperature for 15 minutes to allow the tomatoes to release their juices.
  3. Add the spaghettini to the boiling water. When the pasta is very al dente, remove it with tongs and add directly to the bowl with the tomatoes, reserving the pasta water. Toss well and let sit a minute or two for the tomato juices to soak into the pasta, then add a little more pasta water if the pasta seems dry. Sprinkle with the grated Grana Padano, toss, and serve.