Sugo Crudo – No-Cook Italian Tomato Sauce
Sugo Crudo is a classic Italian raw tomato sauce made with ripe summer tomatoes, fresh basil, garlic, and extra virgin olive oil. Tossed with hot pasta, the heat gently warms the sauce, creating a light, vibrant dish that's bursting with fresh flavor. This authentic Italian recipe is quick, easy, and perfect for making the most of tomato season.
Ingredients
- 2 pounds ripe tomatoes heirloom, cherry, or San Marzano
- 1 cup extra virgin olive oil
- 2 cloves garlic finely minced
- ½ cup fresh basil leaves torn
- 1 teaspoon salt plus more for pasta water
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional
- 12 oz. pasta your favorite short pasta shape
- 1 cup mozzarella pearls or balls cut in half
Instructions
- Prepare the tomatoesSlice the tomatoes in half, remove most of the seeds, and chop into small pieces. For a smoother texture, pulse them briefly in a food processor.
- Mix the sauceIn a large mixing bowl, combine chopped tomatoes, fresh mozzerella garlic, basil, olive oil, salt, black pepper, and red pepper flakes if using.Stir gently, cover, and let rest at room temperature for 15–30 minutes while you cook the pasta.
- Cook the pastaBring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup of the cooking water before draining.
- Bring it all togetherToss hot pasta with the sugo crudo, adding a splash of the reserved pasta water if needed to help the sauce coat the noodles.
- Serve immediatelyGarnish with more basil and a drizzle of olive oil. Serve warm or at room temperature with crusty bread.