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Spaghetti Con Salsa Di Pomodoro Crudo

Ready In: 7 Minutes

Cook Time: 7 Minutes

Serves 4

1 lb tomatoes, cored, peeled, and crushed or canned
4 tbsp extra-virgin olive oil
2 whole Fresh garlic cloves, peeled and well crushed
1 pinch salt, to taste
1 pinch Freshly ground pepper, to taste
14 whole Fresh basil leaves, finely chopped
¼ cup chopped Italian parsley
1/2 tsp dried oregano
1 lb spaghetti, penne, rigatoncini or fresh fettuccine Pasta Fatta A Mano (Fresh Homemade Pasta)

Put all the ingredients for the sauce in a large heavy bowl and mix vigorously for 3 or 4 minutes. Let it rest in a cool, not cold, place for 2 or 3 hours for the best taste results. It can stay longer. If you must keep it for more than a day, you should refrigerate it, but let it warm to room temperature. Stir the sauce well before using it.
Boil the pasta in plenty of lightly salted water until it is al dente, about 7 minutes; for fettuccine, 1 minute should be enough. Drain it, leaving a little water on it. Put the pasta on warm plates and spoon some sauce over it. This dish definitely does not want cheese.