in Italy

Spaghetti with fresh tomato sauce

updated

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Ingredients for 4 servings:

  • 4 spring onions
  • 4 tomatoes, firm ripe
  • 8 green olives stuffed with peppers
  • 2 tbsp capers
  • 2 garlic cloves, crushed
  • ½ tsp oregano, dried
  • 4 tbsp fresh parsley, chopped
  • 4 tbsp olive oil
  • 500g spaghetti
  • possibly basil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Finely chop the spring onions and cut the tomatoes into small pieces. Chop the olives and capers. Mix all ingredients, except the pasta, thoroughly in a bowl. Cover and refrigerate for at least 2 hours. Cook the pasta in a large pot until al dente. Add the cold sauce to the hot pasta and mix well. Variation: Add 30g of fresh basil leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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