This speedy, no-cook sauce by Olivia Cavalli is just right for the height of summer when it’s too hot to spend much time in the kitchen. It makes the most of sunripened tomatoes in the simplest and freshest way possible: paired with their best friend, basil, which is also at its peak.
- CourseMain meal
- Prepare15 mins
- Cook10 mins
- Total time25 mins
Cut the tomatoes into quarters and deseed with a spoon, discarding the seeds. Cut the flesh into small pieces and put in a large mixing bowl. Tear in most of the basil leaves and add the garlic. Pour in the olive oil and season with sea salt flakes.
Cover the bowl and leave to marinate for at least 1 hour or chill for up to 2 days. During this time the tomatoes will release their juices and the flavours will mingle nicely.
To cook, bring a large pan of water to the boil, then salt it heavily. Drop the pasta in and cook until al dente (7-8 minutes). Drain and transfer to the bowl with the tomatoes. Toss well to combine, taste and add more salt if needed. Scatter over the reserved basil leaves and drizzle with more olive oil before serving.