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Summer Tomato Pasta

Summer Tomato Pasta

This is a raw tomato sauce that's flavoured with fresh ingredients. Serve with hot pasta, prosciutto and shavings of Parmesan. Usse plump, ripe tomatoes for the best taste.


  • 1 kg fresh ripe tomatoes, blanched and peeled
  • 1 tsp minced garlic
  • 1 red chilli, deseeded and finely chopped
  • 1 small red onion, peeled and finely sliced
  • 1 tblsp capers
  • ½ cup olive oil (extra virgin is best here)
  • 2 tblsps sherry or balsamic vinegar
  • freshly ground black pepper
  • 400 grams dried spaghetti
  • 1 cup cherry tomatoes, halved
  • 150 grams proscuitto, sliced
  • ¼ cup torn fresh basil leaves
  • 75 grams parmesan, shaved


  1. Cut tomatoes in half horizontally, squeeze out the seeds and excess juice. Roughly chop the flesh.
  2. Toss the tomatoes with the garlic, chilli, onion, capers, olive oil, vinegar and a seasoning of pepper. Stand covered for 20 minutes for the flavour to develop.
  3. Cook the spaghetti in plenty of boiling salted water for 10-12 minutes or until al dente. Drain.
  4. Toss the spaghetti through the fresh tomato sauce with the cherry tomatoes, proscuitto and basil. Serve immediately with freshly shaved parmesan.

Cooks Tips

- Keep tomatoes in a bowl in the kitchen - the taste improves as they ripen naturally. They lose flavour and texture if stored in the refrigerator and will not ripen.

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