Spaghetti With Salsa Cruda About 4 servings 3 large cloves garlic, roasted or raw, pressed or minced 1-1/2 teaspoons kosher salt, plus additional to taste 1/4 cup extra-virgin olive oil 3 cups fresh tomatoes, diced, with juices kernels from 3 ears of fresh corn 1 hot pepper, seeded and finely minced (optional) 1/2 cup fresh basil leaves, shredded 1/2 cup Italian flat-leaf parsley, chopped finely ground black pepper to taste 1 pound spaghetti or thin spaghetti, whole wheat or regular Mix the garlic with the salt in a mixing bowl large enough to hold the pasta. Add the olive oil and mix well. Add the tomatoes and juice, corn, and hot pepper (if using) and mix well. Mix in the basil, parsley, black pepper, and additional salt (if desired). Cover the bowl with a plate or plastic wrap and allow to rest at room temperature while the pasta cooks. Prepare the spaghetti according to package directions to al dente tenderness. Drain well but do not rinse. Place into the mixing bowl and toss well with the tomato-corn mixture using two wooden spoons. Serve immediately. Variation: >For a heartier meal, add a cup of rinsed and well-drained cooked or canned garbanzo beans just before mixing in the spaghetti.

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