From DN Recipes by David Nagy · Food & Beverage

PASTA WITH ROMAN RAW SAUCE

Published

PASTA WITH ROMAN 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 served with hot spaghetti but it is often served cold stirred into cooled penne for a gorgeous salad. Serves 4 as a main and 6 as a starter.

  • 320 g (11&1/2 oz) spaghetti
  • 200 g (7 oz) cherry tomatoes, quartered
  • 1 garlic clove, peeled and finely chopped
  • 20 g (3/4 oz) capers, rinsed well
  • 100 g (3.5 oz) whole olives, stones removed and quartered
  • 1 red chilli, finely chopped
  • 5 tablespoons extra-virgin olive oil
  • 125 g (4 oz) mozzarella, cut into approx. 2 cm (3/4 in) cubes
  • salt and freshly ground black pepper
  • 3 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped basil
  • 100 g (3&1/2 oz) ricotta

  1. Cook the spaghetti in a large saucepan of well-salted, boiling water according to the packet instructions until al dente.
  2. While the pasta cooks, mix the tomatoes, garlic, capers, olives, chilli and oil together in a bowl.
  3. Warm a large mixing bowl ready to toss the pasta in.
  4. Drain the pasta and toss it the warm with tomato mixture, season well and then mix in the herbs.
  5. Serve with spoonfuls of ricotta on top.