Spaghetti with Salsa Cruda
Photography 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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.