I mentioned a couple of recipes involving a fresh tomato sauce, which is made raw and also known as “Pomodoro Crudo” in Italian: Vegan Fusilli Lunghi Bucati con Pomodoro Crudo and Vegan Spaghetti al Pomodoro Crudo. The raw tomato sauce is adapted from Giuliano Hazan’s Thirty Minute Pasta: 100 Quick and Easy Recipes and it is our daily favorite raw pasta sauce. It’s perfect for the warmer days! Read further below for gluten-free option.
The vegan parmesan replacer, Parmela provides the salty-nutty-cheesy notes to the pasta and indeed it became our favorite daily vegan Parmesan replacer. I thought I would share a favorite dish of mine for the weekend: the vegan Spaghetti With Fresh Tomato Sauce, Basil & Parmela. It’s refreshing, delicious and not too heavy.
In the beginning of the recipe, peeling tomatoes was a challenge for us, but it is a very useful process to be familiar with.
- 2 pounds fresh tomatoes
- 2 medium cloves garlic
- 7 sprigs flat-leaf Italian parsley
- 14 fresh basil leaves
- 1 1/2 teaspoons salt
- 1 pound organic spaghetti or your choice of pasta
- 4 tablespoons extra-virgin olive oil
- Parmela for garnish (use loads of them)
- Crushed red chili flakes for heat
- Fill a pot for the pasta (Fusilli Lunghi Bucati) with about 6 quarts of water, place over high heat, and bring to boil.
- Peel the tomatoes, remove the seeds, and cut into small 1/4-inch dice. Put them in the bowl you will be serving the pasta in. Peel and lightly crush the garlic cloves and add them to the bowl.
- Finely chop enough parsley to measure 2 tablespoons and add it to the bowl.
- Coarsely chop the basil and mix into the rest of the ingredients in the bowl.
- As the water for pasta is boiling, add about 1 tablespoon salt, add the spaghetti, and stir until all the strands are submerged. Cook until al dente.
- When the pasta is almost done, add 1 1/2 teaspoons salt and olive oil to the sauce in the bowl. Mix well. When the pasta is complete, drain well, toss with the sauce.
- Enjoy! Hint: Season with crushed red chili flakes, Parmela, or even your favorite herbs.
- You can also make the dish 100% gluten-free by substituting pasta with quinoa or rice pasta, even raw pasta, preferably zucchini (I don’t like it with squash due to thinner “noodle”).
You can also make the dish 100% gluten-free by substituting pasta with quinoa or rice pasta, even raw pasta, preferably zucchini (I don’t like it with squash due to thinner “noodle”). I used Ancient Harvest Quinoa Pasta, which is pretty good and I had it twice this year. It’s wheat-free and gluten-free, and only cooks in 4-6 minutes.
Quinoa “Spaghetti” with Fresh Tomato Sauce, Basil & Parmela (Gluten-Free)
You can also sautee some shiitake mushrooms for a bit of mushroom flavor. Pictured below is used on the quinoa “spaghetti” with raw tomato sauce (pomodoro crudo). Use whatever ingredients you like to go with the raw tomato sauce. It’s a beautiful, tasty sauce, perfect for the warmer days.
Quinoa “Spaghetti” with Sauteed Shiitake Mushrooms, Fresh Tomato Sauce, Basil & Parmela (Gluten-Free)