There are some recipes that are so simple, so pure, they feel like a secret. This Linguine con Salsa Cruda is one of them. When you have sun-ripened tomatoes and fragrant fresh basil, there is truly no better way to celebrate them. This dish comes together in about 30 minutes, relying on the quality of its ingredients rather than complex techniques to deliver an unbelievably fresh and vibrant meal. It’s a taste of the Italian summer, right in your kitchen. Plus, simply skip the cheese, and you have a stunning vegan dinner that everyone will love.
Ingredients
• Salt, to taste
• 2 cups / 400g ripe tomatoes, cored and roughly chopped
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, lightly smashed
• 1/4 to 1/2 cup fresh basil leaves, roughly minced
• Freshly ground black pepper, to taste
• 1 pound / 454g linguine or other long pasta
• Freshly grated Parmesan cheese, for serving (optional)
Instructions
1. Bring a large pot of water to a rolling boil and salt it generously.
2. While the water heats, prepare the sauce. In a large serving bowl, combine the chopped tomatoes, olive oil, smashed garlic, and half of the minced basil. Sprinkle with salt and pepper.
3. Using a fork or a potato masher, gently crush the together until the tomatoes release their juices but the sauce remains chunky. Do not puree.
4. Cook the pasta in the boiling water until al dente (tender but not mushy). Just before draining, ladle about a 1/4 cup of the hot pasta water into the tomato sauce to warm it slightly.
5. Remove and discard the smashed garlic cloves from the sauce. Drain the pasta well and immediately add it to the bowl with the sauce. Toss thoroughly to combine.
6. Top with the remaining fresh basil and serve immediately. Pass the grated Parmesan at the table, if using.
Nutritional Information
• (per serving, approx.)
• Calories: 460 kcal
• Protein: 15g
• Carbohydrates: 78g
• Fat: 11g
• Fiber: 6g
Pro Tips
• For the best flavor, let the prepared raw sauce rest at room temperature for an hour or two before tossing with the pasta.
• If fresh tomatoes aren’t in season, you can substitute good-quality canned plum tomatoes, but be sure to drain them thoroughly first.
• Gently smash the garlic cloves just enough to release their flavor; this makes them easy to find and remove before serving.
• This versatile sauce is also fantastic served over soft polenta, as a dip for crusty bread, or as a fresh relish for grilled vegetables.
FAQ
Q: How can I make this pasta recipe completely vegan
A: This recipe is easily adapted for a vegan diet. The core sauce is naturally vegan. Simply omit the optional Parmesan cheese for serving, or replace it with a sprinkle of nutritional yeast or your favorite store-bought vegan Parmesan alternative for a similar savory, cheesy flavor.
Q: Can I add more protein to this vegetarian dish
A: Absolutely. To make this a more protein-rich meal, you can toss in a can of rinsed chickpeas or white cannellini beans with the pasta and sauce. Serving it with a side of grilled tofu or topping it with toasted pine nuts also adds a delicious protein boost.
Q: What are the best tomatoes to use for this raw sauce
A: For the most flavorful salsa cruda, use sun-ripened, in-season tomatoes. Varieties like Roma, San Marzano, or even sweet cherry or grape tomatoes work wonderfully. The key is to use tomatoes that are fragrant, juicy, and at their peak of ripeness.
Q: How should I store leftover linguine con salsa cruda
A: It’s best to enjoy this dish immediately for optimal texture and freshness. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Please note that the pasta will continue to absorb the sauce and may become softer upon reheating.
