Spaghetti al Crudo di Pomodoro

Spaghetti with raw Heirloom tomatoes


1 1/2 lb Heirloom Tomatoes (different varieties, well ripened)

20 Leaves of Basil (julienned)

4 Garlic Cloves

Extra Virgin Olive Oil

Salt & Pepper to taste



Place a large pot of water, over medium-high heat. When the water comes to a boil, add the tomatoes and blanch for 30 seconds. Remove tomatoes and save the water ( this water will be used to cook the pasta). Peel the tomatoes and puree them in a Kitchen aid or food processor; while adding Extra Virgin Olive Oil. Puree until smooth, not too watery, add salt & pepper to taste. Remove the sauce from the food processor and place in a large stainless steel bowl.

Place pan on medium-high heat; add 4-5 tablespoons of Extra Virgin Olive Oil and the garlic (gently crushed). Color garlic to golden brown. Once done, place the garlic and olive oil in the tomato sauce, mix well. Set aside.

Add pasta to the pot of boiling water (water used to blanch the tomatoes). Cook for 5-6 minutes, drain. Add the hot pasta to the sauce and mix well, add Extra Virgin Olive Oil and a little salt and pepper to taste. Serve immediately.

Optional: Add Salmon Roe over each serving, about 1 tablespoon or add 1 tablespoon of Salmon or American Caviar