Radish confetti with salsa verde
An easy starter of raw vegetables, cut with a mandolin for a delicate finish. Serve with an Italian green sauce of herbs, capers and anchovies
Spaghetti with fresh tomato sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g spaghettior linguine
- 1 red chillideseeded and finely chopped
- 2 shallotsfinely chopped
- 1 tbsp extra virgin olive oil
- zest 1 lemon
- 1 tbsp red wine vinegar
- 2 tsp caster sugar
- 300g tomatodiced
- 125g ball mozzarella or burrata(see tip, below), torn into pieces
- handful basil leavestorn, to serve
Nutrition: per serving
- kcal598
- fat21g
- saturates10g
- carbs78g
- sugars12g
- fibre5g
- protein25g
- salt0.7g
Method
step 1
Cook the pasta following pack instructions. Meanwhile, put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. If yours isn’t big enough, put it all in a bowl and just use the pestle in that. Add a good amount of sea salt and freshly ground black pepper and bash everything together.
step 2
Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.
