Well, raw, but not in the way you think. 😉
Spaghetti con salsa di pomodoro*, radish and sugar snap peas with ricotta salata and herbs
*Otherwise known as “thin spaghetti with uncooked tomato sauce” — Yellow Jersey tomatoes, shallot, summer squash, salt, pepper, lemon zest, tarragon and extra-virgin olive oil. Dice the tomatoes, shallot and summer squash. Combine in a glass or nonreactive bowl. Add a pinch of kosher salt, some freshly milled black pepper, the lemon zest and some chopped herbs (basil is best but tarragon or marjoram will do in a pinch). Drizzle some extra-virgin olive oil over the vegetables. Stir and check seasoning. Pour the sauce over cooked spaghetti, toss to coat and serve immediately.
Use only the freshest in-season tomatoes when making this dish.
Click here for the radish salad recipe.
