Spaghetti in a Raw Tomato Sauce

Image and recipe courtesy of The Tomato Stall

Light, fresh and bursting with summer flavours, this recipe is a summer favourite the whole family will love.

  • 300g mixed cherry tomatoes, halved
  • 1 garlic clove crushed
  • 20g capers
  • 185g green olives
  • ½ red chilli, finely chopped
  • 3 tbsps olive or rapeseed oil
  • ½ a bunch of fresh parsley chopped
  • 500g fresh spaghetti
  • Salt and pepper
  • 290g Buffalo Mozzarella, roughly chopped
  • 1. 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 oil together.
  • 2. 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.
  • 3. Once served, top with the mozzarella and a good handful of chopped parsley.
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