Equipment
Ingredients
Fresh Produce
- 500 g cherry tomatoes, halved or quartered depending on size
- 2 garlic, finely minced
- 30 g fresh basil, torn
Pantry & Seasoning
- 60 ml extra virgin olive oil
- 5 g flaky sea salt
- 2 g black pepper, freshly cracked
Pasta
- 400 g dried short pasta
- 4000 ml water
- 40 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 546 kcal
- Protein
- 16 g
- Carbohydrates
- 79 g
- Fat
- 18 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 595 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 829 mg
- Calcium
- 61 mg
- Iron
- 3.0 mg
- Magnesium
- 112 mg
- Phosphorus
- 378 mg
- Zinc
- 2.9 mg
- Vitamin A
- 20 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 41 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 5 mcg
- Water
- 8 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the halved cherry tomatoes, minced garlic, torn basil, extra virgin olive oil, flaky sea salt, and black pepper into a large mixing bowl. Toss well to combine.
Let the tomato mixture sit at room temperature for at least 15 minutes. This allows the salt to draw out the natural juices of the tomatoes, creating the base of your sauce.
Bring the water to a rolling boil in a large pot. Add the kosher salt. The water should be heavily salted like the sea.
Add the dried short pasta to the boiling water and cook according to the package instructions until al dente.
Drain the pasta in a colander, reserving a small splash of the starchy pasta water. Do not rinse the pasta.
Transfer the hot pasta directly into the large mixing bowl with the marinated tomatoes. Toss vigorously to combine, allowing the warmth of the pasta to release the aromatics of the garlic and basil.
Divide among bowls and garnish with extra fresh basil leaves and a final drizzle of extra virgin olive oil.
Chef's Notes
- The success of this dish entirely depends on the quality of your ingredients. Use the ripest, sweetest cherry tomatoes you can find.
- Tossing hot pasta with the raw tomato mixture slightly warms the sauce and helps the starch from the pasta bind with the tomato juices and olive oil to create a light emulsion.
- Do not refrigerate the tomatoes before using them; cold temperatures dull their flavor and alter their texture.
- To easily customize this dish, consider adding fresh mozzarella pearls, toasted pine nuts, capers, or a splash of balsamic glaze.
Storage
Refrigerator: 3 days — Store pasta and sauce separately if possible to maintain the best texture. If combined, the pasta will absorb the juices over time.
Reheating: Best enjoyed at room temperature or gently warmed on the stove over low heat. Do not microwave vigorously.
Troubleshooting
The dish tastes bland and the sauce feels dry
Cause: Underseasoned tomatoes, under-ripe tomatoes, or low-quality olive oil
Fix: Add an extra pinch of flaky sea salt, a splash of high-quality olive oil, and a tiny squeeze of fresh lemon juice to brighten the flavors right before serving.
Prevention: Use peak-season summer tomatoes, generously salt the tomatoes during the marination phase, and use the best quality extra virgin olive oil available.
Cultural Context
Often referred to as Pasta alla Checca in Rome, this style of raw tomato and herb sauce is an Italian summer staple. It was born out of the necessity to utilize abundant summer garden yields without heating up the kitchen for extended periods.
