
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.
Ingredients
- 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
Method
- Cut tomatoes in half horizontally, squeeze out the seeds and excess juice. Roughly chop the flesh.
- 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.
- Cook the spaghetti in plenty of boiling salted water for 10-12 minutes or until al dente. Drain.
- 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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