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
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
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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