Spaghetti crudaiola

CRUDO is the Italian word for raw, and this quick and easy pasta sauce requires no cooking at all. It is wonderfully fresh and light, but make sure you use really ripe tomatoes – the success of the sauce relies on the flavour and sweetness of the tomatoes. Always save a little of the cooking water when draining pasta as it helps to bind the sauce to the pasta.

SERVES 4 (or 6 for a light lunch)

● 400g dried spaghetti ● 15g capers, drained weight

● 30-40g anchovies in olive oil, drained weight

● 250g cherry tomatoes (preferably datterini), sliced

● 200g plum tomatoes (preferably bull’s heart), diced ● 125ml extra virgin olive oil ● 1 garlic clove, finely chopped ● 50g pitted black olives ● 6 fresh basil leaves, chopped, plus extra to garnish ● Freshly ground black pepper ● Dry ricotta, crumbled feta or grated Parmesan cheese, to serve Cook the spaghetti in a large pan of boiling salted water for 11 minutes or until al dente, according to the packet instructions, stirring occasionally.

While the pasta is cooking, crush the capers with the anchovies to create a chunky paste (a pestle and mortar is ideal for doing this).

Gently crush all the tomatoes in a bowl, squeezing them by hand to release the juices.

Add the caper and anchovy paste, the olive oil, garlic, olives and chopped basil, and stir to mix.

Drain the spaghetti in a large colander, reserving two tablespoons of the pasta water.

Stir the reserved water into the tomato mixture.

tip the pasta into a serving bowl, add the sauce and stir it through to mix. Season with pepper to taste (but no salt, as the anchovies and olives are salty). Serve in warmed bowls or on plates, sprinkled with a cheese of your choice, and garnish with basil leaves.

Serve warm or at room temperature.