Raw farfalle, a very summer-like pasta and super quick to prepare because the sauce is made with simple raw tomatoes roughly chopped. The longest part will be cooking the farfalle, but the sauce is ready in 5 minutes. A first course that is great to bring to the beach, a picnic, or simply served at a summer dinner.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs tomatoes (ripe but firm)
- 3 cloves garlic
- 4 tbsps olive oil
- 2 pinches fine salt
- 1 bunch basil
Tools
- 1 Knife
- 1 Cutting Board
- 1 Chopper
- 1 Pot
- 1 Bowl
Preparation of Raw Farfalle
First, put the water on the stove and once it boils, salt it and throw in the farfalle.
Meanwhile, wash the tomatoes well then cut them in half or into quarters and remove the seeds.
Now transfer the tomatoes without seeds into a chopper and blend them coarsely, it will take less than a minute.
Once blended, transfer the tomatoes to a large bowl.
Peel, cut the garlic cloves into pieces and add them to the tomatoes. Add olive oil and 2 pinches of salt. Stir to mix well.
Then add some torn basil leaves.
When the pasta is cooked, drain it well and transfer it into the bowl with the seasoned tomatoes.
Stir and adjust salt.
Finally, remove the garlic.
And voilà… Raw farfalle are ready to serve to your guests or to pack for your beach lunch.
Useful Tips
If you like, you can also add some fresh or powdered chili, depending on your degree of “tolerance” to give it an extra kick. Even just a grind of fresh pepper if you prefer.
If you don’t have a chopper, you can use a knife and cut the tomatoes into small cubes.
Suggestions
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