“Aio e oio” raw version with fresh tomatoes and basil from Essentials of Classic Italian Cooking (page 171) by Marcella Hazan

  • basil
  • garlic
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute spaghettini pasta for spaghetti pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spaghettini pasta for spaghetti pasta.

  • MRGC.collection on August 04, 2024

    Page 171.

  • westminstr on October 16, 2018

    I enjoyed this but it was definitely on the subtler side. I prefer the regular version of this sauce (where the garlic is minced and warmed in the oil). Always fun to try a new Marcella recipe though!

  • RosieB on October 23, 2017

    Note to make this with our fresh tomatoes and basil

  • lgardner on October 23, 2017

    This is the best raw tomato, garlic and basil recipe I have ever used. I learned from this recipe that thin pasta should be used because of the delicate nature of the other ingredients. It made a huge difference in the end result. Shortcuts I used: Pureed the raw garlic in a garlic press. Used small Campari tomatoes and did not peel them.

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