Spaghetti puttanesca with raw tomatoes

This recipe is a raw version of the classic spaghetti puttanesca. The secret of this simple pasta is in the very fresh and tasty ingredients; cherry tomatoes and basil at their best, freshly grated parmesan, organic whole wheat spaghetti, and the very best olive oil. 

It is a great recipe to make during a heatwave as you only need to cook the spaghetti!

2 servings

A small tin of anchovy fillets in olive oil
A small shallot, minced
½ clove garlic, minced
2 tbsp. black olives, pitted and sliced
½ tsp. Piment d’Espelette or some other mild chilli
About 12 cherry tomatoes
About 3- 4 sprigs of basil
A handful of freshly grated parmesan
Olive oil
Organic whole wheat spaghetti for 2 servings

Soak the anchovies in water for 5- 10 minutes to remove some of the salt. Then dry with kitchen paper, place in a large bowl and chop.

Wash the cherry tomatoes, chop and place in a colander for 5- 10 minutes to get rid of the excess water.

Bring a casserole of water with a little olive oil to a boil for the spaghetti.

Slice the olives and add to the bowl with anchovies. Mince the shallot and garlic and add to the bowl. Add the Piment d’Espelette, cherry tomatoes, and 1 tbsp. olive oil and mix. Wash the basil leaves, chop and add to the bowl. Mix well.

Meanwhile cook the spaghetti and grate the parmesan. 

When the spaghetti is cooked, drain it and divide into two bowls. Fold in the parmesan with a fork and divide the tomato sauce on top. Serve with a green side salad.


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