Raw Tomato
& Basil Pasta

Cook's notes

Pasta shape matters. Thin spaghetti or linguine give a lighter, more elegant result. Shells (conchiglie) or orecchiette are better if your tomatoes are very juicy — they cup the sauce so you get a pocket of tomato in every bite.

Roma or cherry — both are primary options. Romas diced give a cleaner, less juicy result. Cherry tomatoes halved are sweeter, require zero knife work, and release a bit more juice that soaks right into the pasta. In summer when cherry tomatoes are at their peak, they're arguably the better choice.

The garlic technique is the key. Thin-sliced, salt-crushed into a rough paste, then oil-infused — this gives a mellow, rounded garlic presence that runs through every bite. Raw minced garlic added directly would be harsh and aggressive.

Tear the basil, don't cut it. A knife bruises basil and turns it black fast. Torn leaves stay bright and hold their fragrance all the way to the table.

Use your best olive oil. Since it never sees heat, all of its flavor comes through raw. This is the dish where the difference between a $10 bottle and a $25 bottle is unmistakable.

Serve immediately. This pasta waits for no one — the tomatoes keep releasing juice as it sits. Call people to the table before you drain.

Olive oil pick: California Olive Ranch 100% California EVOO (olive oil section at Whole Foods, Trader Joe's, or most grocery stores, ~$13–16 / 500ml) is the best widely available raw-use oil — harvest-dated, reliably fresh, grassy and peppery. This is the dish where cheap oil is noticeable.

Flat tomatoes? Squeeze in 15ml (1 tbsp) of fresh lemon juice just before tossing to lift the flavor without changing the dish.