This sauce is completely raw and probably not like anything you've ever had on pasta. I first had it when I was visiting my family in Rome. My aunt made a version of it (I hope I am doing it justice) and it blew me away. I had never tasted anything like it and as soon as the explosion of flavors hit my mouth, I knew I had to learn to make it. Thankfully, it's easy. Easy but tastes hard. And sometimes that's what it's all about, right?
I've never seen this on any menu in any Italian restaurant in the States, or even in Italy for that matter. It also doesn't appear in my numerous Italian (as in, written in Italian) cookbooks. I hope you enjoy it.