Recipe

How to Make Easy Pasta Sauce Like An Italian

By Avery Centrella at Florida State University

"You don't cook the sauce?" We wondered as we were instructed by Emiko Davies, a chef from Florence, Italy about how to create the perfect Pomodoro crudo. Pomodoro crudo is Italian for "raw", or uncooked in this case, tomato. When we think of tomato sauce, we think of a thick, stewy sauce. Pomodoro crudo is more of a chunky, natural, topping that is both tasty and refreshing.

About twenty of us were situated around a rustic wooden table on a farm and restaurant called Fattoria Poggio Alloro, near San Gimignano, Italy, coated in flour from our pici pasta rolling. Little did I know, I was about to learn the most invaluable recipe for fresh, summery tomato sauce. Now, you are able to make this 6 ingredient Pomodoro crudo in the time it takes for you to say delizioso!

Pomodoro Crudo

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 3

Ingredients

2.5 Cups Pasta
1lb 12oz Whole Peeled Tomatoes OR 6-8 Overripe Tomatoes Peeled
3-4 Basil Leaves
3 Tbsp. Extra Virgin Olive Oil
1 Clove Garlic Minced
Salt and Pepper to Taste

Avery Centrella

Step 1

Cook and drain pasta of choice. (About 8-9 minutes for aldente.)

Jocelyn Hsu

Step 2

(While pasta cooks) Prepare peeled tomatoes. If you are using overripe tomatoes with the peel, score an 'X' shape on the bottom. Prepare a pot of boiling water, and place tomatoes in water for about 20 seconds in order to blanch them, and make it easier to peel. Dice all peeled tomatoes, and place them in a large bowl.

Kelsey Ragnini

Step 3

Add olive oil (3 tbsp. recommended) to bowl.

Jessica Kelly

Step 4

Tear up basil leaves with hands and add to bowl. Metal from knife will cause basil to brown quickly.

Kendra Valkema

Step 5

Finely mince garlic and add to bowl.

Kristine Mahan

Step 6

Add salt and pepper to taste. The salt draws out moisture from tomatoes, so the more salt, the more watery your sauce will be.

Jocelyn Hsu

Step 7

Stir sauce to evenly distribute ingredients.

Maxwell Faucher

Step 8

Cover with plastic wrap and let chill for 30 minutes. In the meantime, drain pasta and let cool.

Denise Uy

Step 9

Serve over your favorite pasta!

Shun Matsuhashi

Step 10

Add preferred cheese on top, freshly grated parmesan is best.

Amy Le

Enjoy an authentic taste of Italy in your own home! The dish pairs well with a baguette, but if you're truly eating like a Tuscan, try Pane Toscano; bread made without salt.