Sun Spaghetti — Raw Tomato and Basil

La storia di questo piatto

Campania in July is a country of red and green, where the sun ripens tomatoes until they glow from within. This plate holds that season simply: raw tomato, fresh basil, a thread of olive oil, nothing cooked but the pasta.

Ingredienti

• 400 g Spaghetti
• 700 g Ripe beef-heart tomatoes
• 18 g Fresh basil
• 2 cloves Garlic
• 90 ml Extra virgin olive oil
• 10 g Fine salt
• 2 g Black pepper

Preparazione

1. Rinse the tomatoes under cold running water with a gentle hand: they are delicate and hold a precious juice. With a small knife, remove the stem by scoring around the base, then cut them into rough chunks following their natural segments. This keeps the sauce vibrant rather than watery. For the garlic, place it on the cutting board and crush it with the flat of the blade: do you feel that small crack under your palm? That is when the fragrant oils are released, and the garlic becomes sweeter and softer.
2. Set a large pot with 4 litres of water on the stove. Meanwhile, wash the basil, pat it dry gently and tear the leaves off by hand, without cutting them with a knife: this way they won't blacken and they keep their fragrance.
3. Pour the chopped tomatoes, the crushed garlic and two-thirds of the basil leaves into the blender jug. Add 6 g of fine salt and all the black pepper. Blend in short pulses for a few seconds, until you obtain a smooth yet still lively sauce, with a few small pieces of pulp visible. With the blender running at low speed, drizzle in 60 ml of extra virgin olive oil: the sauce will become velvety and glossy, almost emulsified. Taste and transfer to a large bowl.
4. As soon as the water boils, add 4 g of fine salt and drop in the spaghetti. Stir immediately so they don't stick, and cook for the time indicated on the package, usually 10–11 minutes, aiming for al dente. While the pasta cooks, let the sauce rest at room temperature: the aromas will open up without the tomato being cooked.
5. Drain the spaghetti al dente, reserving a ladle of cooking water. Transfer them to the bowl with the raw sauce, off the heat, and toss vigorously for a minute: if needed, add a tablespoon of cooking water to loosen the dressing and bind it well.
6. Plate immediately, with a generous nest of spaghetti for each serving. Finish with the remaining basil leaves torn by hand and a drizzle of raw extra virgin olive oil (the remaining 30 ml). Serve right away, while the pasta is still warm and the sauce is still bright.