Spaghetti al Pomodoro Crudo | Receta Italiana del Verano del '69

In this video I prepare a simple, summery and deeply homemade recipe: Spaghetti al Pomodoro Crudo, just as it appeared in an Italian cooking magazine published in July 1969. The sauce is not cooked. Fresh tomatoes are combined with garlic, white onion, basil and generous olive oil, then left to rest so that time can gently bring the flavors together. I prepare fresh semolina pasta for this version, shaped alla chitarra. However, making fresh pasta is not essential — you can simply use 350 g of good-quality dried spaghetti for 4 servings. 🍝 Ingredients (4 servings) Option 1 – Fresh pasta: 200 g durum wheat semolina 100 ml lukewarm water 1 pinch of salt or Option 2 – Dried pasta: 350 g dried spaghetti For the sauce: 3–4 ripe tomatoes (about 500 g) 1 garlic clove ¼ white onion, thinly sliced 8 fresh basil leaves 5 tablespoons olive oil Salt and freshly ground black pepper 2 tablespoons grated Parmesan cheese