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Spaghetti al Sugo Crudo

 2 1/2 pounds ripe tomatoes
 1 teaspoon sugar
 Maldon or other sea salt
 Freshly ground black pepper
 1 clove garlic, peeled and lightly smashed
 1/2 cup extra virgin olive oil
 1 pound uncooked spaghetti.

1. Bring a large pot of water to a boil. Add tomatoes, simmer for 10 seconds and
drain. Peel, core and halve tomatoes, discarding seeds and liquid. Chop tomato pulp
finely and place in a medium bowl. Add sugar, and season with salt and pepper to taste.

2. Add garlic and olive oil, and whisk until blended. Cover with plastic wrap, and
allow to sit at room temperature for at least 30 minutes and up to 8 hours. Discard garlic.

3. Bring a large pot of lightly salted water to a boil, and add spaghetti. Cook until
al dente, and drain well. Add tomato mixture to hot pasta, and mix until pasta is
evenly coated with sauce. Serve immediately.