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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.

Dec 04, 2018, updated Dec 04, 2018

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

Ingredients

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

Method

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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