This pasta with courgette and raw tomato salsa is a perfect summer dish inspired by Neapolitan cooking. The recipe combines warm softened courgettes with a fresh, room-temperature tomato salsa for a balanced and refreshing meal.
Why This Pasta Recipe Works for Hot Days
Inspired by Jeanne Caròla Francesconi's Neapolitan cookbook, this dish treats pasta like salad leaves. The raw tomato salsa sits for 20 minutes or more, allowing the flavors to meld while you prepare the other ingredients. This technique ensures a juicy, flavorful sauce without heating up your kitchen.
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Key Ingredients for Success
Use a mix of tomatoes: sweet cherry tomatoes, fleshy varieties, and a slightly green one for texture. For courgettes, choose small dark green or pale yellow ones for sweetness. The dressing combines olive oil, garlic, and fresh herbs.
| Ingredient | Best Choice | Role |
|---|---|---|
| Tomatoes | Mixed varieties | Raw salsa base |
| Courgettes | Small, dark green or yellow | Warm component |
| Olive oil | Extra virgin | Dressing and cooking |
| Garlic | Fresh cloves | Flavor enhancer |
| Herbs | Basil or parsley | Aroma and freshness |
How to Make Pasta with Courgette and Raw Tomato Salsa
Start by dicing your tomatoes and mixing them with olive oil, minced garlic, and herbs. Let them sit for at least 20 minutes. Meanwhile, cook your pasta al dente. In a separate pan, soften sliced courgettes in olive oil with spring onion until tender.
Once the pasta is cooked, reserve some starchy water. Toss the pasta with the softened courgettes, then add the raw tomato salsa. Mix gently but thoroughly. Add a splash of pasta water if needed for moisture.
- Use a selection of tomatoes for depth of flavor and texture.
- Let the salsa sit for 20 minutes to 2 hours for maximum juiciness.
- Reserve pasta water to help bind the sauce.
- Toss gently like a salad to avoid breaking the tomatoes.
- Serve at room temperature for the best summer experience.
Variations and Tips
Chef Valentina Harris calls this sugo di vacanza (holiday sauce). Add olives, capers, or minced anchovies to the tomato mix for extra flavor. You can also use any pasta shape, though vermicelli or spaghetti work well.
FAQ
Can I make this pasta dish ahead of time?
Yes, this dish is great for meal prep. The raw tomato salsa can be made hours in advance. Toss with pasta just before serving for best texture.
What type of pasta is best for this recipe?
Vermicelli or spaghetti are traditional, but any short pasta like penne or fusilli also works well with the chunky salsa.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Enjoy cold as a pasta salad or reheat gently.
This pasta with courgette and raw tomato salsa is a refreshing, no-cook sauce option for summer. The combination of warm courgettes and cool salsa creates a satisfying meal that celebrates fresh produce.
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