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Raw tomato pasta

Pragmatic recipe
raw tomato pasta

raw, rawer, the rawest

Raw tomato pasta is a masterpiece. The simplicity in preparing contrasts with the overwhelming richness in taste. Few ingredients that are meant to be together. It is furthermore cheap, healthy and tremendously trendy. Much of the outcome depends on the freshness of the ingredients. 

  • Prep Time 10 Minutes
  • Cook Time 10 Minutes
  • Total Time 20 Minutes
  • Serves 4 People
  • Calories 250 kcal


  • 400 grams of pasta
  • 400 grams of raw tomatoes
  • 2 cloves of garlic
  • Fresh basil, qb
  • Salt


  1. Immerse the raw tomatoes in boiling water for thirty seconds
  2. Peel the tomatoes and cut in quarters
  3. Remove the seeds
  4. Peel the cloves of garlic and gently crush them
  5. Tear the basil up
  6. Mix all the ingredients and add the olive oil
  7. Set the condiment to rest for at least one hour
  8. Drain your al dente boiled pasta and add it to the condiment


Raw tomato pasta is a summer dish. At least, it used to be a summer dish. Because nowadays all its ingredients come all year round. And although we strongly advocate the use of seasonable veggies, exceptions make the rule. Eating this dish makes you happy. It strongly recalls the essence in life and always soothes.This is a basic recipe. As it goes, people tend to add, to build on it. In Sicily for example, toasted almonds often find their way in. Bringing the dish close to pasta alla Trapanese.The adding of cheese is the origin of many debates. Sicilians will argue it comes with pecorino or caciocavallo. Parmesan or Grana d the trick as well. Just don't tell your Sicilian friends.

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