Spaghetti with Salsa Cruda
Photography by Photography by Simon Devitt.
This simple pasta dish demands the most flavoursome tomatoes you can find. Late summer is when they are usually at their very best.
Serves: 4-6
INGREDIENTS
750 grams large vine-ripened tomatoes
1⁄4 cup extra virgin olive oil 4 cloves garlic, very thinly sliced
5 cm piece of ginger, peeled and thinly julienned
1⁄2 cup mint leaves, finely shredded
300 grams dried spaghetti
METHOD
Make a shallow cut in the base of the tomatoes and place in a pot of boiling water for 10-15 seconds. Use a slotted spoon to transfer them quickly to a bowl of cold water. When cool peel off the skins then cut the tomatoes in half, remove the seeds and dice. Place in a large bowl and set aside.
Gently heat the olive oil, garlic and ginger in a small pot.
Cook gently for 5 minutes without allowing the garlic and ginger to brown.
Add to the tomatoes and toss together. Season well.
Bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente. Drain and add to the tomatoes along with the mint. Transfer to a large bowl and serve immediately. Serves 4-6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.