3 FRESH TOMATO SAUCE SPAGHETTI
Make the Spaghetti with Garlic & Oil (recipe on page 49) omitting the flat−leaf parsley. Halve 6 medium (1kg) ripe tomatoes; squeeze juice and seeds into a bowl. Coarsely chop the tomato flesh; add to the bowl with ¼ cup baby capers and ⅓ cup lightly packed fresh basil leaves. Season. Toss the tomato mixture through pasta with 100g drained, torn baby bocconcini. Serve at room temperature.