Aio e Oio with Fresh Tomatoes and Basil

Pasta, garlic, tomato, olive oil, basil. All ingredients I immediately associate with Italy. Also almost the sole list of ingredients in this recipe. For this raw version of Aio e Oio, raw garlic, tomatoes, and olive oil along with just a little red pepper flakes and garlic are mixed with al dente spaghettini pasta for a perfect, simple, and deliciously flavorsome pasta dish.

Italian cuisine is in my blood, and one of my favorite sources for simple and captivating dishes. Marcella Hazan, the author of the recipe I share here, is one of the queens of Italian cuisine and I have yet to make a recipe from her tome: Essentials of Classic Italian Cooking, that has not turned out — magnifica.

If you are looking for a quick and delicious classic Italian recipe, this should go on your list, subito (immediately!)

Aio e Oio with Fresh Tomatoes and Basil

Serves 4-6

1/2 pound tomatoes, fresh and firm
4 garlic cloves
Salt
1/3 cup extra-virgin olive oil
Dried red chili pepper flakes to taste
1 pound dried pasta, preferably spaghettini
Fresh basil leaves

1. Skin the tomatoes, using a swiveling blade peeler, slice in half, and remove the seeds. Then dice them very finely. Place the tomatoes in a large bowl in which you will mix your pasta, along with two large pinches kosher or sea salt.

2. Crush the garlic cloves with the side of a knife to crush, split, and loosen the paper, which you can remove and discard. Add the crushed garlic cloves, olive oil, and chili pepper to the large bowl.

3. Cook the spaghettini per package instructions, in moderately salted water. Drain and add to the bowl. Toss everything well together, ensuring that the noodles are well covered in the flavorful oil.

4. Just before serving add a few torn basil leaves, and garnish with any small leaves.

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan