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Spaghetti al Pomodoro Crudo

A simple regional tomato pasta dish from Campania where my family originate from.



  • 1.

    In a bowl crush the tomatoes with your hands and mix with basil and garlic, drizzle with olive oil and season with salt and pepper and set aside

  • 2.

    Meanwhile cook the spaghetti in salted boiling water until al dente.

  • 3.

    Drain the pasta and add to the tomatoes in the bowl and add parley and pinch of oregano and serve.


You can add a little chilli if you like a little bit of heat if you wish.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Other Reds and Grenache are the best wines to pair with Spaghetti al Pomodoro Crudo.


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