Ingredients
Servings: 4 servings
- Pasta (400 g, quantity not specified in the source; adjust to taste)
- Cherry tomato (500 g, datterini)
- Extra virgin olive oil (100 ml)
- Fresh basil leaves (40 leaves)
- Parmigiano Reggiano DOP (100 g)
- Salt (to taste)
- Granulated sugar (to taste)
To serve:
- Stracciatella (to taste)
- Extra virgin olive oil (a raw drizzle)
- Fresh basil leaves (plenty)
Pasta al pomodoro crudo: an uncooked datterino tomato sauce blitzed with basil, olive oil, and Parmigiano, finished with stracciatella.
Steps
- Blend the raw datterini with the olive oil, basil leaves, Parmigiano, salt, and a pinch of sugar into a smooth, creamy sauce.
- Cook the pasta in salted water, drain, and toss it off the heat with the raw tomato sauce.
- Plate with stracciatella, a drizzle of raw olive oil, and plenty of basil.
Notes
- The source reel lists only the ingredients; the steps and the pasta quantity here are inferred.
- Servings are an estimate — the source doesn’t say how much pasta the sauce covers.