Vegan Fusilli Lunghi Bucati con Pomodoro Crudo

8th September 2012

The dish includes 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

Vegan Fusilli Lunghi Bucati con Pomodoro Crudo

Serves 4

2 pounds fresh tomatoes, peeled, seeded and cut into 1/4-inch dice
2 medium cloves garlic, peeled and crushed
3 tablespoons fresh flat-leaf parsley leaves, chopped or more for garnish
2 tablespoons fresh basil, roughly chopped
4 tablespoons extra-virgin olive oil
¼ teaspoon dried chili flakes (optional)

In a mixing bowl, combine tomatoes, garlic, parsley, basil, and salt. Add the olive oil. Serve it with your favorite pasta or raw zucchini pasta.

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