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
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!