Fresh Tagliatelle with Raw Cherry Tomato Sauce
No-cook cherry tomato sauce with garlic, red wine vinegar, and olive oil, tossed with fresh tagliatelle pasta. Bright, acidic, and herbaceous with basil and arugula. Ready in minutes for a light summer meal.
Ingredients
Instructions
- 1
Halve the cherry tomatoes and place in a large bowl.
- 2
Add the pressed garlic, red wine vinegar, and olive oil.
- 3
Massage the tomatoes by hand until well combined.
- 4
Strip the basil leaves and add to the bowl with the arugula, salt, and pepper. Mix.
- 5
Cook the fresh tagliatelle al dente in boiling salted water.
- 6
Drain the pasta and toss with the cold cherry tomato sauce.
Tips
Massage the tomatoes gently to release juices without breaking them into pulp.
Use room-temperature or slightly warm pasta so the sauce doesn't separate from the heat.
Good to Know
Tomato sauce keeps refrigerated up to 1 day. Do not dress pasta ahead or it will absorb sauce and become soggy.
Prepare tomato sauce up to 1 day in advance. Cook pasta fresh just before serving.
Serve immediately while pasta is warm and sauce is cool or room temperature.
Common Mistakes
Do not over-massage the tomatoes to avoid mushy texture and loss of distinct fruit pieces.
Do not toss the sauce with hot pasta to avoid the oil separating and wilting the arugula and basil.
Substitutions
texture difference, longer cook time