{"id":2352,"date":"2017-09-08T09:00:23","date_gmt":"2017-09-08T15:00:23","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=2352"},"modified":"2026-09-02T10:59:16","modified_gmt":"2026-09-02T17:59:16","slug":"pasta-con-salsa-cruda","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2017\/09\/08\/pasta-con-salsa-cruda\/","title":{"rendered":"Pasta con Salsa Cruda (Pasta with Uncooked Tomato Sauce)"},"content":{"rendered":"

September 8, 2017<\/span><\/p>\n

Pasta with a sauce of uncooked tomatoes, herbs and aromatics is one of the delights of late summer. While this is very easy to make, and only a few tomatoes are needed, the tomatoes must be vine-ripened.<\/p>\n

If you have just one tomato plant you\u2019ll probably have enough tomatoes to make a batch of Salsa Cruda. Farmers Market tomatoes are a good option this time of year, too.<\/p>\n

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Some of our tomato plants in front of the greenhouse and behind mesh to protect them from deer<\/span><\/strong><\/figcaption><\/figure>\n

I make this with our home-grown tomatoes which are always red but using some of the amazing heirloom tomatoes in colors of yellow, green, or purple available in farmers markets would make a dramatic sauce.<\/p>\n

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Colorful heirloom tomatoes on the bar at The Kirby Hotel in Douglas, Michigan: @thekirbyhotel<\/a><\/span><\/strong><\/figcaption><\/figure>\n

If you can\u2019t get vine-ripe tomatoes, or you want to make a similar sauce at a time other than late summer, you can use two or three roasted red peppers in place of the tomatoes. I\u2019ll be posting a recipe for roasted peppers next month, after tomato season is over. In a pinch, you can buy a jar of good-quality roasted peppers.<\/p>\n

Although this recipe is not a traditional \u201cfamily of origin\u201d recipe it is one that I have been making for almost 30 years. I consider it to be one of my traditions.<\/p>\n

While you can still get vine-ripened tomatoes, give this easy and delicious recipe a try.<\/p>\n

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Pasta con Salsa Cruda (Pasta with Uncooked Tomato Sauce)<\/h2>\n
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This makes enough sauce for one pound of pasta. Use pasta with a shape that will hold the sauce, such a small shells or fusilli. Although you can make the sauce in the time it takes the pasta water to come to a boil, it is better if the sauce is allowed to sit at room temperature for about an hour to allow the flavors to meld. Since the sauce is not hot, it is important to warm the serving bowl with boiling water just before using. I usually put some of the pasta-cooking water to warm the bowl. The optional aromatics (hot peppers, kalamata olives, and blue cheese) are really optional but definitely help to round out the flavor.<\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> people<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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