Summer spaghetti with raw tomato sauce
This light and tasty raw tomato sauce makes for the perfect summer spaghetti dish when the weather is warm.
It takes just ten minutes to throw together – you can make the sauce while the spaghetti cooks.
This recipe can be served vegetarian or topped with sliced Parma ham to add a little extra flavour.
Serves: 4 Prep time: 10-15 minutes Cooking time: 10 minutes
- 300g mixed cherry tomatoes, halved
- 1 garlic clove crushed
- 20g capers
- 185g green olives
- ½ red chili, finely chopped
- 3 tbsp olive oil
- ½ a bunch of fresh parsley chopped
- 500g fresh spaghetti
- Salt and pepper
- 290g Buffalo mozzarella, roughly chopped
- 8 slices of Parma ham – optional
What to do
- Place a large pan of water on the hob to boil.
- Meanwhile, in a bowl combine the chopped tomatoes, garlic, capers, olives, chili, half of the parsley and olive oil together.
- Place the spaghetti into the boiling water and once boiling again, allow to cook for 5-6 minutes (a little longer if using dried pasta).
- Drain the pasta and toss in the bowl with the tomato mix. Season well with salt and pepper.
- Once served, top with the mozzarella and a good handful of chopped parsley.
Recipe courtesy of the Tomato Stall
Rachel - Silversurfers Assistant Editor
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