Raw Tomato Sauce, using the Wonderful Mahia by Nahmias and Sons
This pasta with raw tomato sauce has so much going for it you have no cooking to do:
All aboard in a food processor, simple as that! Please note I have not listed any salt in the ingredients list, as the anchovies and capers have enough salt to season the whole dish.
Tomatoes, mint, anchovies, Mahia: How can you go wrong?
Raw tomato sauce: Just get the ripest prettiest plum tomatoes.
This raw tomato sauce is too good to be used only on pasta. Try it on grilled fish, rice and steamed vegetables as well.
Do not say a word about the anchovies:
Unless of course you are cooking for guests with fish allergies. They do their magic in this raw tomato sauce, and they go totally unseen, so no one will object to them!
I am reminded of a funny title I came across: Anchovies: A blessing if disguised
- 6 large cloves garlic
- A dozen plum tomatoes, halved
- 1 bunch flat parsley, stems and leaves (1/2 cup packed)
- 1 bunch mint, leaves only (1/3 cup packed)
- 2 cans oil-packed flat anchovies (about 1/3 cup), drained and rinsed
- ¼ cup capers, rinsed
- 3 tablespoons paprika
- Good pinch red pepper flakes, a little more if you like more kick
- Freshly ground pepper to taste
- ½ cup extra virgin olive oil
- ¼ cup Mahia
- 1 pound linguini or other pasta of your choice, including gluten-free, boiled al dente and drained, ½ cup cooking liquid reserved
In a food processor, finely grind the garlic. Add all remaining sauce ingredients, in batches if necessary, and process until fine but not totally puréed: the sauce should retain good texture. (You might end up with a little more sauce than you need to toss in the pasta; in this case save the unused sauce for later uses, as suggested in the recipe introduction).
Toss the sauce with the pasta while still very hot. Mix in some of the reserved cooking liquid if the sauce needs a little thinning. Adjust the seasonings, and serve hot. Yields 4 main-course servings, or 8 first-course servings.