A delightful way to prepare pasta for a hot summer day is to toss it with a raw sauce or what the Italians call a salsa cruda. Summers can be too hot for full-fledged piping hot food so a raw sauce can come into play. It is exactly what it sounds like, a melange of chopped ingredients that get tossed with the pasta as soon as it is drained and that is then warmed by the pasta before serving.
There is a wide variety of ingredients one could use and those listed in the recipe here are just one suggestion. The best way to go about thinking about the ingredients you might want to use is considering vegetables that are at the height of their season in August–certainly tomatoes–as well as ingredients that make sense eaten raw–certainly not chicken, for example. Also consider whether the warmth of the pasta will make the ingredient more or less palatable. Very thinly sliced prosciutto or cooked ham would fare well.
3/4 pound fettuccine
2 very ripe large tomatoes, peeled, seeded, and finely chopped
1/2 cup chopped imported green olives
2 tablespoons capers, chopped
2 teaspoons fresh lemon juice
2 large garlic cloves, finely chopped
1/4 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
4 salted anchovy fillets, chopped
Freshly ground black pepper to taste
1/3 cup extra-virgin olive oil
1.Bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing.
2. Meanwhile, in a large bowl, prepare the raw sauce by mixing together the tomatoes, olives, capers, lemon juice, garlic, parsley, mint, anchovies, black pepper, and olive oil. Add the pasta to the bowl and toss with the sauce. Serve immediately.
Makes 4 servings