Spaghetti With Fresh Tomatoes Recipe

Recipe Jules Mercer Ingredients:

  • olive oil
  • 1 garlic clove, finely grated
  • 1kg fresh, red tomatoes – large or cherry
  • 1T capers, rinsed
  • a handful of basil leaves
  • 2T yoghurt
  • 500g spaghetti
  • 6 slices Parma ham or prosciutto
  • 500g fior di latte mozzarella
Directions: Place a large frying pan over a low heat. Add a glug of olive oil and the garlic, cook for one minute, then remove from the heat. Process the tomatoes, garlic, capers, basil and the yoghurt in a blender to make a thick sauce, then cover and refrigerate for 30 minutes. Just before serving, bring a large pan of water to the boil and cook the pasta according to packet instructions. Drain and toss the cold sauce through the warm pasta. Serve topped with Parma ham or prosciutto, and torn fior di latte mozzarella. This recipe was originally published in the 2013 House and Leisure Food issue.