Recipe: (Italy) Farfalle with Raw Sauce

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

November 28, 2022

Home > Recipes > Pasta with Fish > Farfalle with Raw Sauce

Farfalle with Raw Sauce
Region: Italy
Category: Pasta with Fish
Season: Summer
Difficulty: Easy and Quick

A salsa cruda is a raw sauce used with pasta. It's quite popular during a hot summer, because one is less likely to feel like being in front of a hot stove. The basic idea behind a salsa cruda is that the ingredients are not cooked and are merely warmed by the hot pasta. This salsa cruda is a raw sauce made of canned tuna, fresh tomatoes, fresh basil, and garlic. It is tossed with the farfalle, a butterfly or bowtie-shaped pasta.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 20 minutes

1 pound farfalle

One 6-ounce can tuna in water or oil (drained if packed in water)

1 pound ripe tomatoes, peeled, seeded, and chopped

3 tablespoons finely chopped fresh basil

2 garlic cloves, finely chopped

1/2 cup extra-virgin olive oil

1. Bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing.

2. Meanwhile, in a bowl, mix together the tuna, tomatoes, basil, garlic, and olive oil. Transfer the pasta to the bowl and toss with tuna and serve immediately without cheese.

Variation:

Note:

Posted: 12/18/2006

This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépin's Kitchen: Encore with Claudine and co-author of Julia and Jacques Co

Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.” In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

(View all)