vegan miam

Vegan Fusilli Lunghi Bucati con Pomodoro Crudo

This is similar to the recent recipe I posted, but with different pasta: Fusilli Lunghi Bucati.

This dish involves an amazing raw tomato sauce, plus you will need a very good extra-virgin olive oil. I would highly recommend this amazing extra-virgin olive oil from Crete (sorry, you will have to fly to Crete to get it :) It’s made exclusively from Winery Stilianou, that makes dry wines from the traditional Crete grapes. There is a fruity and spicy combination in the olive oil which is delicious!

Fusilli Lunghi Bucati al Pomodoro Crudo

The raw tomato sauce is adapted from Giuliano Hazan’s Thirty Minute Pasta.

Serves 4

• 2 pounds fresh tomatoes
• 2 medium cloves garlic
• 7 sprigs flat-leaf Italian parsley
• 14 fresh basil leaves
• Salt
• 1 pound organic spaghetti or your choice of pasta
• 4 tablespoons extra-virgin olive oil

1. Fill a pot for the pasta (Fusilli Lunghi Bucati) with about 6 quarts of water, place over high heat, and bring to boil.
2. 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.
3. Finely chop enough parsley to measure 2 tablespoons and add it to the bowl.
4. Coarsely chop the basil and mix into the rest of the ingredients in the bowl.
5. 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.
6. 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.
7. Enjoy! Hint: Season with dry chili peppers for a bit of heat and herbs such as parsley.

View recent recipe if you like.