Cold Spaghetti with Spicy Raw Sauce
Here’s a fantastic way to utilize end-of-the-summer bounty. Serve with Prosciutto-Wrapped Rosemary Chicken Thighs.
- 1 red bell pepper
- 5 medium-large vine-ripened tomatoes
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil (EVOO)
- 1 chili pepper, finely chopped
- 1 large clove garlic, peeled and grated or crushed into a paste
- 1/2 cup torn or shredded basil leaves
- Freshly ground black pepper
Bring a large pot of water to a boil over medium heat for the pasta.
Broil or char the red bell pepper under a hot broiler with the oven door slightly ajar or roast it over a flame burner, holding the pepper with tongs. Put the pepper into a bowl and cover it with plastic wrap. Let cool, then peel, seed and finely chop. Set aside.
When the water comes to a boil, add some salt. Cut an X-shaped mark gently through the tomato skins at the stem end, then add them to the boiling water. Boil for 1 full minute, then remove them with a spider or tongs and cool on the counter for 1-2 minutes. Do not cold shock. The heat will gently cook the tomato a bit. Add the pasta to the boiling water and cook to al dente. Drain, run under cold water and drain again.
Put the EVOO into a large shallow serving dish and stir in the chili and grated or garlic paste.
Peel the tomatoes and cut them in half; seed and chop. Add them to the garlic oil mixture along with the chopped roasted red bell pepper. Stir in most of the basil, reserving a little for garnish.
Add the pasta and toss to combine. Garnish with extra basil and black pepper and serve.