Pasta al Pomodoro Crudo (Pasta alla Crudaiola)

Halve or roughly dice the tomatoes — small cherry types just need halving, larger datterini can be quartered. You want irregular pieces that release juice, not uniform cubes.

Peel the garlic cloves and crush them lightly with the flat of a knife — just enough to bruise, not pulverise.

Combine the tomatoes, crushed garlic, olive oil, and 1 tsp fine sea salt in a bowl. Toss well. The salt begins drawing the tomato juices immediately.

Set the bowl aside at room temperature for at least 30 minutes, or cover and refrigerate for 1–2 hours for the classic cold-sauce version. Do not skip this step.

When ready to cook, bring 3 L of water to a rolling boil. Salt it generously — about 1 tbsp coarse salt.

Cook the pasta according to the packet, minus 1 minute. You want it al dente with a slight chew — it will soften further from residual heat.

Remove and discard the garlic cloves from the sauce.

Drain the pasta well (do not rinse — the surface starch is what makes the loose sauce cling). Transfer immediately to the bowl of cold sauce.

Toss vigorously for 30 seconds so every strand is coated. The hot pasta will absorb the sauce and cool slightly.

Tear the basil leaves over the pasta and fold in gently. Serve immediately — the deep red sauce, golden oil, and bright green basil are most vivid right now. Add black pepper to taste.