Pasta Salad with Raw Tomato Sauce

NOTE: Raw tomatoes make an excellent base for pasta salads. The heat from the pasta slightly cooks diced tomatoes (as well as any raw garlic) but does not loosen the skins, which therefore do not need to be removed. The seeds, however, make pasta salad too watery and should be removed.

If you like, prepare the tomatoes several hours in advance but wait to add the seasonings. The garlic will become too pungent and the salt will draw precious juices out of the tomatoes if the sauce marinates for more than half an hour or so.

Choose a short, stubby pasta that can trap bits of the sauce. Fusilli is an especially good choice, as is farfalle and orecchiette. Serves six to eight as a side dish. Do not refrigerate this salad; the cold will damage the flavor and texture of the tomatoes.

INSTRUCTIONS:

1. Core and halve tomatoes crosswise. Use your fingers to push out seeds and surrounding gelatinous material. Cut seeded tomatoes into ¹/₂-inch dice and place in bowl large enough to hold cooked pasta. (Tomatoes can be covered and set aside for several hours.)

2. Bring 4 quarts of water to boil for cooking pasta. Add oil, garlic, basil, ³/₄ teaspoon salt, and several grindings of pepper to tomatoes and mix well. Add pasta and 1 tablespoon salt to boiling water and cook pasta until al dente. Drain well and immediately toss with tomato sauce. Cool to room temperature. Serve or cover with plastic and set aside for up to 4 hours.

VARIATIONS:

Pasta Salad with Raw Tomatoes, Olives, and Capers

Add 1/3 cup pitted, sliced Kalamata olives, 2 tablespoons drained capers, and ¹/₂ teaspoon hot red pepper flakes (optional) along with oil.

Pasta Salad with Raw Tomatoes and Mozzarella

Toss 6 ounces shredded fresh mozzarella cheese (about 1¹/₂ cups) with hot drained pasta and tomato sauce.