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