Spaghetti With Raw Tomato

On this edition of Cooking Corner, healthy eating coach Sharon Stroud shares a recipe for spaghetti with raw tomato.

Spaghetti with Raw Tomato (Spaghetti al pomodoro crudo)

1. 1 pound 2 ounces ripe vine tomatoes
2. ¼ cup extra virgin olive oil
3. 10 leaves fresh basil, chopped
4. 2 cloves of garlic
5. 12 ounces spaghetti
6. Salt and pepper to taste
7. Top with grated Parmigiano Reggiano, if desired

Put the tomatoes into a bowl and add the oil, basil, and garlic, and season with salt and pepper. Mix well, cover, and set aside in a cool place for 30 minutes to let the flavors mingle, then remove and discard the garlic.

Cook the spaghetti in a large pan of salted water according to package directions, until it is tender but al dente, or firm to the bite, then drain and toss with the raw tomato sauce and serve immediately. Serves 4.