美食作家、厨师兼意大利面制作者Meryl Feinstein在其烹饪书《Pasta Every Day》中推介了一款适合炎热天气的简易番茄酱食谱[1]。这道名为"pomodoro crudo"的酱料无需烹饪，由2¼磅成熟小番茄、4瓣大蒜、1½杯新鲜罗勒和1/3到1/2杯特级初榨橄榄油混合而成[1]。
制作时需将酱料静置至少1小时，理想情况下应在温暖、阳光充足的地方放置[1]。该酱料适配约22盎司新鲜意大利面或16盎司干意大利面，可供4人食用[1]。这本烹饪书由Voracious出版社于2023年出版[1]。Feinstein目前在华盛顿特区教授意大利面制作工作坊[1]。
Meryl Feinstein, a chef, pasta maker, and food writer based in Washington, D.C., has shared a recipe for a no-cook tomato sauce in her cookbook Pasta Every Day, published in 2023 by Voracious [1]. The dish, known as "pomodoro crudo," requires no cooking and proves ideal during peak summer heat [1].
The sauce combines 2¼ pounds of ripe cherry tomatoes, four cloves of garlic, 1½ cups of fresh basil, and one-third to one-half cup of extra virgin olive oil [1]. After mixing these ingredients, the sauce must rest for at least one hour, ideally in a warm, sunny location [1]. This simple preparation yields enough sauce to coat approximately 22 ounces of fresh pasta or 16 ounces of dried pasta, making four servings [1]. Feinstein teaches pasta-making workshops in Washington, D.C. [1].