Spaghetti with Raw Tomato Sauce and Chunky Parmesan Crumbles

Kumato Tomatoes 3

 “High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?”
Annita Manning

A very lazy Sunday dinner indeed if you don’t bother with a “real” cooked tomato sauce and just take advantage of what the fresh vegetable stands and Farmers markets still have on hand this time of year. Since it was just me I didn’t have to worry about anyone asking me to cook the sauce and especially since the tomatoes were nice and sweet. With simple additions of a clove or two of grated garlic a little homemade tomato paste that I had previously made and frozen in small containers, fresh herbs, and finally chunks of parmesan cheese. All in all for that dinner dish I had boiling water and pasta cooking time invested and one simple tool, a box grater to cleanup along with the pasta pot, my bowl and utensils.

Raw Tomato Sauce (2)

Good nibbles with a glass of wine before dinner, a fresh fig from my one and only tree and little bites of Parmigiano Reggiano and a couple of crostini spread with anchovy butter then topped with grated provolone to have with the spaghetti…easy dinner and perfect for a summer treat of fresh tomatoes.

Fresh Figs

Anchovy Butter Crostini

Raw Tomato Sauce

Fresh Raw Tomato Sauce-stir it all together in a large bowl and add hot spaghetti (enough for two), top with cheese/pepper flakes and serve.
freshly grated or small chunks of Parmigiano Reggiano
2 large fresh tomatoes, cut in half and grated with a large hole grater
fresh herbs, thyme leaves, oregano, basil
salt and pepper
pinches of red pepper flakes
2 cloves of grated garlic
1/2 cup store-bought tomato passata if you can find it, puree or homemade tomato paste-not the canned stuff!