Pasta con Salsa Cruda – Sybaritica

This Pasta con Salsa Cruda features just-cooked al-dente spaghetti tossed with uncooked fresh tomatoes, onion, peppers, olives, capers with fresh herbs.

• 2 portions of Spaghetti or other Pasta
• 1/3 Cup diced Onion
• 1/3 Cup each diced Green and Yellow Bell Pepper
• 2 Cloves Garlic minced
• ¼ tsp. Salt
• 1 Cup chopped fresh Tomato
• 1/3 Cup sliced Black Olive
• 1 Tbsp. Capers
• ½ tsp. Freshly ground Black Pepper
• 1 Tbsp. chopped fresh Sage
• 1 tsp. each fresh Thyme and Rosemary chopped
• 1/3 Cup Extra-Virgin Olive Oil
• 1 – 2 Tbsp. Butter
• 1 small bunch Fresh Basil

• Toss the diced onion, peppers and garlic together with the salt and allow to macerate in a bowl for about 20 minutes.
• Add the tomatoes, olives, and capers to the bowl along with the ground Pepper and fresh herbs, the toss with the Olive Oil and allow to marinate for 30 – 60 minutes.
• When ready, cook the pasta until almost al dente, and, just before it reaches this point, slice the Basil leaves into a fine-shreds.
• Drain the pasta and add back to the pot with the butter, followed by the Basil, and toss well over medium heat for a half-minute or so.
• Remove the pan from the heat, add the marinated fresh ingredients, and toss well.
• Allow to sit for a minute or two then serve with grated cheese.