Capellini with Salsa Cruda

The hot pasta "cooks" the sauce. Any very thin pasta can be used. (Serves four)

1 1/2 lb ripe tomatoes, seeded and chopped, and juice reserved from seeding
2 tsp minced garlic
2 tbsp chopped basil
1/3 c olive oil
1 tbsp red wine vinegar
salt and freshly ground pepper to taste
12 oz dry capellini
4 quarts water, boiling
1/2 c grated Parmesan cheese

In a large bowl, combine the chopped tomatoes, tomato juice, garlic, basil, olive oil, vinegar, and salt and pepper. Toss well to mix and set aside. Cook the capellini in the boiling water for about 8-10 min., until just tender. When done, drain and immediately pour into the bowl with the tomato sauce. Toss to mix and coat all the pasta. Serve at once with the grated Parmesan cheese.

- Laura Sprague, The Fannie Farmer Cookbook