Spaghetti with Salsa Cruda

From issue #7.
Photography by Photography by Simon Devitt.
Spaghetti with Salsa Cruda

This simple pasta dish demands the most flavoursome tomatoes you can find. Late summer is when they are usually at their very best.

Serves: 4-6


750 grams large vine-ripened tomatoes
1⁄4 cup extra virgin olive oil 4 cloves garlic, very thinly sliced
5 cm piece of ginger, peeled and thinly julienned
1⁄2 cup mint leaves, finely shredded
300 grams dried spaghetti


Make a shallow cut in the base of the tomatoes and place in a pot of boiling water for 10-15 seconds. Use a slotted spoon to transfer them quickly to a bowl of cold water. When cool peel off the skins then cut the tomatoes in half, remove the seeds and dice. Place in a large bowl and set aside.

Gently heat the olive oil, garlic and ginger in a small pot.
Cook gently for 5 minutes without allowing the garlic and ginger to brown.
Add to the tomatoes and toss together. Season well.

Bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente. Drain and add to the tomatoes along with the mint. Transfer to a large bowl and serve immediately. Serves 4-6