3 FRESH TO­MATO SAUCE SPAGHETTI

The Australian Women’s Weekly Food Magazine - - Italian Basics -

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.

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