This pasta with courgette and raw tomato salsa recipe from Rachel Roddy is a perfect summer dish, combining warm courgette with a fresh, juicy tomato dressing. Inspired by Neapolitan cooking, it's a light yet satisfying meal ideal for hot days.
Why This Pasta Recipe Works
The key to this dish is the contrast between the warm, softened courgette and the room-temperature raw tomato salsa. The courgette is cooked gently in olive oil with spring onion, creating a tender base, while the tomatoes macerate with garlic and herbs to release their juices. This technique ensures every bite is flavorful and refreshing.
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Ingredients for the Perfect Summer Pasta
- 300g pasta (vermicelli or similar)
- 2 medium courgettes, diced
- 4 spring onions, sliced
- 4 tbsp olive oil
- 500g mixed tomatoes (cherry, fleshy, and green for texture)
- 2 garlic cloves, minced
- Fresh basil or parsley, chopped
- Salt and pepper to taste
Step-by-Step Cooking Instructions
Start by dicing the tomatoes and mixing them with garlic, herbs, and a drizzle of olive oil. Let them sit for at least 20 minutes to become juicy. Meanwhile, cook the pasta in salted boiling water until al dente. In a separate pan, heat olive oil and sauté the spring onions until soft, then add the courgettes and cook until tender.
Drain the pasta, reserving a cup of starchy water. Toss the pasta with the cooked courgettes and a splash of the reserved water. Finally, add the raw tomato salsa and mix gently. Serve immediately for the best texture and flavor.
Comparison Table: Fresh vs. Cooked Tomato Sauces
| Feature | Raw Tomato Salsa | Cooked Tomato Sauce |
|---|---|---|
| Texture | Fresh, chunky, juicy | Smooth, thick, rich |
| Flavor | Bright, tangy, herbal | Deep, sweet, savory |
| Best Use | Summer pasta, salads | Winter dishes, stews |
| Preparation Time | 20 minutes (macerating) | 45-60 minutes (simmering) |
Key Takeaways for This Recipe
- Use a mix of tomato varieties for better texture and taste.
- Let the salsa sit for at least 20 minutes to develop flavor.
- Reserve pasta water to help bind the sauce.
- Serve immediately for the best fresh taste.
FAQ
Can I use any type of pasta for this recipe?
Yes, but long pasta like vermicelli or spaghetti works best to hold the chunky salsa. Short pasta like penne also works well.
How long should I let the tomatoes macerate?
At least 20 minutes is recommended, but you can leave them for a few hours for a more intense flavor, as suggested by chef Valentina Harris.
Can I add other vegetables to this dish?
Absolutely! Try adding olives, capers, or minced anchovies to the salsa for extra depth. Grilled peppers or aubergine also pair well.
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