Name: Spaghetti with fresh tomato sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 200g spaghetti or linguine; 1 red chilli deseeded and finely chopped; 2 shallots finely chopped; 1 tbsp extra virgin olive oil; zest 1 lemon; 1 tbsp red wine vinegar; 2 tsp caster sugar; 300g tomato diced; 125g ball mozzarella or burrata (see tip, below), torn into pieces; handful basil leaves torn, to serve

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Spaghetti with fresh tomato sauce

Spaghetti with fresh tomato sauce

Sarah Cook

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.2 out of 5.21 ratingsRate

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Bashing tomatoes, chilli, sugar and shallots together in a pestle and mortar helps to bring out the flavours for a delicious no-cook pasta sauce. Make it more indulgent with creamy burrata cheese

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g spaghetti

or linguine
1 red chilli

deseeded and finely chopped
2 shallots

finely chopped
1 tbsp extra virgin olive oil
zest 1 lemon
1 tbsp red wine vinegar
2 tsp caster sugar
300g tomato

diced
125g ball mozzarella or burrata

(see tip, below), torn into pieces
handful basil leaves

torn, to serve

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Nutrition: per serving

kcal598
fat21g
saturates10g
carbs78g
sugars12g
fibre5g
protein25g
salt0.7g

Method

step 1

Cook the pasta following pack instructions. Meanwhile, put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. If yours isn’t big enough, put it all in a bowl and just use the pestle in that. Add a good amount of sea salt and freshly ground black pepper and bash everything together.
step 2

Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.

RECIPE TIPS

BURRATA

It’s worth getting hold of burrata – a softer, creamier relative of mozzarella – for this dish. It will go oozingly melty and create a sauce that clings to the pasta.

Recipe from Good Food magazine, August 2013

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A star rating of 4.2 out of 5.21 ratings

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