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Spaghetti with raw tomato, garlic and basil sauce
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300g large tomatoes, halved
squeeze lemon juice
1 garlic clove, crushed
5 tbsp extra virgin olive oil
25g pack basil, leaves shredded
125g buffalo mozzarella, roughly torn
50g pine nuts, toasted
1. Using a coarse grater, grate the tomato flesh into a large bowl: rub the flesh side against the grater until only the skin remains. Discard the skin. Add the lemon juice, garlic, extra virgin olive oil and ½ the basil to the tomatoes; season.
2. Cook the spaghetti according to pack instructions. Drain, then immediately tip into the tomato sauce, tossing to mix. Divide between serving bowls and scatter with the torn mozzarella, toasted pine nuts and remaining basil.
This recipe first appeared in Waitrose Food, May 2017 issue. Updated May 2020.
Typical values per serving:
This recipe was first published in Mon May 01 16:18:35 BST 2017.