Here’s a recipe for African Vegetable Stew that I submitted to the Usenet Cookbook many years ago (back when Usenet was a “thing”).
Here’s one I adapted from The Complete Book of Pasta by Enrica Jarratt amd Vernon Jarratt:
Fusilli with Raw Tomatoes and Basil
3/4 lb. fusilli
2 lb. raw tomatoes (don’t use canned, use the best tomatoes you can find, cherry tomatoes won’t work)
5 Tbsp. of the best olive oil you can get
1 handful of fresh basil leaves, roughly chopped
1 clove garlic, peeled and finely chopped
freshly ground black pepper
Peel the tomatoes (1 minute in boiling water makes this easy). Cut the tomatoes in half crosswise and squeeze out and discard the juice and seeds. Chop the tomatoes (half-inch pieces are about right). Put the tomatoes in a sieve and let the juice drain for at least a few minutes.
Put the tomatoes in a bowl. Add the oil, chopped basil, chopped garlic, salt and pepper to taste.
Cook and drain the fusilli, and put the pasta in a serving dish. Add the cold, uncooked sauce, mix well, and send to the table.