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Pasta with Salsa Crudo


  • Preheat oven to 180°C fan forced (200°C normal).
  • Toss the tomatoes with a little oil and seasonings, and cook in the oven, skin side down, until tender. When cool enough to handle, remove the skin and roughly chop the flesh.
  • Heat a little fresh oil in a pan and gently saute the pancetta, garlic, anchovies and chillies for a few minutes. Then add the tomatoes and seasonings. Turn the heat up, toss well and add the basil. Briefly cook to form a sauce.
  • At the same time, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well, return the pasta to the pot and toss well with the sauce.
  • To serve, mound a generous mound of pasta in individual flat soup bowls and sprinkle with parmesan.


  • 8 ripe, red tomatoes, cored & halved
  • olive oil 
  • sea salt & freshly ground pepper
  • 4 slices pancetta, diced
  • 2 large garlic cloves, crushed
  • 4 anchovies, chopped
  • 2 small red chillies, sliced
  • 12 fresh basil leaves, torn
  • 400 gm pasta
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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    1 lb450 gm