Spaghetti al Pomodoro Crudo (Spaghetti With No-Cook Raw Tomato Sauce) Recipe

In a large mixing bowl, stir together tomatoes, olive oil, garlic (use fewer cloves if you want a more mild garlic flavor, and more if you welcome a stronger one), and basil. Season with 1/2 teaspoon salt, stir to combine, and let stand for at least 15 minutes and up to 30 minutes. Meanwhile, in a pot of salted boiling water, cook spaghetti until al dente. Using tongs, transfer pasta to tomato mixture, reserving pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup (240ml) pasta cooking water, then transfer to bowl with tomatoes. Stir well to dress pasta with tomato mixture. If pasta becomes too dry, add reserved pasta cooking water in 1/4 cup (15ml) increments as needed to dress the pasta. Season with salt to taste. Transfer to individual serving bowls, and serve.