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Pasta with Raw Sauce


Described as ‘Rome’s celebration of summer’, this pasta dish features classic Italian ingredients including cherry tomatoes, capers, olives, basil, mozzarella, chilli and garlic.

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The recipe comes from The Long and the Short of Pasta, by UK-based café owners and chefs Katie and Giancarlo Caldesi, who share dishes inspired by a lifetime spent travelling in Italy and cooking Italian food.

Pasta with Raw Sauce

This rainbow in a bowl is Rome’s celebration of summer.  Bright red cherry tomatoes are tossed with capers, olives, basil, mozzarella, chilli and garlic, and finished with ricotta.  I like the raw sauce, ‘checca’, served with hot spaghetti but it is often served cold stirred into cooled penne for a gorgeous salad. This sauce also works well on courgetti (zucchini spaghetti).

 Serves 4 as a main, 6 as a starter


320g spaghetti
200g cherry tomatoes, halved
1 garlic clove, peeled and finely chopped
20g capers, rinsed well
100g whole green olives, stones removed and quartered
1 red chilli, finely chopped
125g mozzarella, cut  into approx 2cm cubes
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons finely chopped
Flat-leaf parsley, plus extra leaves,to serve
Handful of basil leaves
100g ricotta


Cook the spaghetti in a large saucepan of well-salted, boiling water according to the packet instructions until al dente.

Meanwhile, gently mix the tomatoes, garlic, capers, olives, chilli, mozzarella and oil together in a bowl.

Warm a large mixing bowl ready to toss the spaghetti in. Drain the spaghetti and toss it in the warm bowl with the tomato mixture; season \well and then mix in the herbs.

Serve with spoonfuls of ricotta  on top.

Recipe extract from The Long & Short of Pasta, by Katie and Giancarlo Caldesi, published by Hardie Grant Books, RRP $34.99.

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