(Originally at NY Times)

Spaghetti With Raw Tomato Sauce (Spaghetti al Sugo Crudo)

Time: 20 minutes plus 30 minutes' to 8 hours' marinating 
2 1/2 pounds ripe tomatoes
1 teaspoon sugar
Maldon or other sea salt
Freshly ground black pepper
1 clove garlic, peeled and lightly smashed
 1/2 cup extra virgin olive oil
1 pound uncooked spaghetti.

1. Bring a large pot of water to a boil. Add tomatoes, simmer for 10 
seconds and drain. Peel, core and halve tomatoes, discarding seeds and
liquid. Chop tomato pulp finely and place in a medium bowl. Add sugar,
and season with salt and pepper to taste.

2. Add garlic and olive oil, and whisk until blended. Cover with 
plastic wrap, and allow to sit at room temperature for at least 30 
minutes and up to 8 hours. Discard garlic.

3. Bring a large pot of lightly salted water to a boil, and add 
spaghetti. Cook until al dente, and drain well. Add tomato mixture to 
hot pasta, and mix until pasta is evenly coated with sauce. Serve 
immediately.

Yield: 4 servings.