Pasta has always been a great love of mine, it’s a classic “something out of nothing” dish….
You only need a few things in the fridge to make a great bowl of pasta just like this spaghetti with an uncooked “sauce”. It’s just SO convenient, especially when it’s hot outside!
If you have tomatoes and basil and a few store cupboard basics, you have pasta. That’s it!
Capers would be equally at home here as the olives so if you don’t have them feel free to swap them out.
Raw Tomato, Basil and Olive Spaghetti
Notes
This recipe is for one, feel free to double and triple it as you see fit for your family.
To accompany this I’ve gone for the Rosemary and Sea Salt Focaccia on page 106 of Bread Every Day, you can also find it with an accompanying video here.
Ingredients
125g Mixed Tasty Tomatoes, I used red and yellow cherries on the vine
½ Clove of garlic, finely grated
25g Black Olives, finely chopped
2 Sprigs of Basil
2tbsp Olive Oil
1tsp Red Wine Vinegar
1tsp Olive Juice from the Jar
100g Dried Spaghetti
To finish
Pecorino or Parmesan
Cracked Black Pepper
To Serve
Method
Cut your tomatoes into attractive shapes; halves, slices, wedges as you like. Place them in a large mixing bowl. Add the garlic, olives and torn basil leaves keeping the tiny ones for garnish later.
Add the olive oil, red wine vinegar and olive juice to the bowl and mix together well, I always do this part before the pasta so it has a chance to sit and rest and marinate nicely.
Bring a large pan of well salted water to the boil. Cook your spaghetti till al dente.
Drain the spaghetti, immediately add it to the sauce bowl and toss together.
Using a pair of tongs, twist and pile your spaghetti high in a bowl, grate over some pecorino or parmesan, sprinkle some cracked black pepper and garnish with your reserved teeny tiny basil leaves.
Serve with Focaccia.