Title: Pasta with Raw Tomato Sauce (Hot, Warm or Col
Categories: Italian Pasta
Yield: 5 Servings

1	lb	Tomatoes; ripe
2		Garlic cloves; peeled
3	tb	Oil, olive; extra virgin plus more as needed
1/4	c	Parsley, basil or arugula chopped
3/4	ts	Sea salt; or to taste
		Pepper, black; freshly grnd to taste
1	lb	Spaghetti
		Cheese, Parmesan for serving Freshly grated

Peel tomatoes if desired. Cut each in half horizontally, and squeeze out seeds into a strainer set over a bowl. Discard seeds, and save juice in bowl. In a food processor, mince garlic. Add tomatoes, juice, 3 T. olive oil and herbs. Pulse quickly to chop roughly for a rustic sauce, or partially puree for a more elegant texture. Transfer to a bowl, add salt and pepper and let marinate 10 to 30 minutes. To serve cold: Cook pasta in boiling water until al dente, drain in colander, and hold it under cold running water to cool paster. Transfer to a bowl, toss with 1 T. olive oil and chill in refrigerator up to 1 hour. Right before serving, toss with marinated tomato sauce. Don't combine the two in advance or pasta will become soggy. To serve warm: Cook pasta al dente, drain and toss with marinated tomato sauce. Serve immediately. To serve hot: Cook pasta very al dente, 2/3 of the recommended cooking time. Drain, reserving 1 cup of the pasta water. Mix pasta and tomato sauce in a large frying pan, and stir-fry together for 3 to 5 minutes to complete cooking the pasta, to partially cook the sauce and to integrate both. If sauce is too dry, add some of the reserved pasta water. Serve immediately.

Los Angeles Daily News 10/6/94

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