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Spaghetti with raw tomato, garlic and basil sauce
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300g 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 tomatoes over a large bowl, moving on to the next tomato ½ when only the thin skin remains. Add the lemon juice, garlic, oil and ½ the basil to the bowl; 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 remaining basil, torn mozzarella and toasted pine nuts.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in May 2017.