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Recipe Detail Page
Spaghetti with Garlicky Raw Tomato Sauce & Goat Cheese
Autumn 2021
Punchy with garlic and fragrant with basil, this simple pasta dish is a great way to use up an excess of late-summer tomatoes. Be sure to use über-ripe best-quality tomatoes so they end up soft and succulent when tossed with the noodles. This dish also works well at room temp as a pasta salad.
Serves 4
2 lbs (905 g) very ripe tomatoes, cored
1/4 cup (60 mL) extra virgin olive oil, plus more for serving
2 cloves garlic, grated on a rasp
3 sprigs basil, leaves removed, large leaves torn
Salt and freshly ground pepper to taste
1 lb (455 g) dried spaghetti, preferably Italian
6 oz (170 g) goat cheese
Dried chilli flakes for serving
1. Halve tomatoes crosswise. Scoop out seeds into a sieve placed over a medium bowl. Stir and press seeds with the back of a spoon to extract the juice. Discard seeds or save for vegetable stock. Chop tomatoes into 3/4-inch (2-cm) pieces and add to juice. Stir in olive oil, garlic and basil. Season with salt and pepper. Cover and let stand at room temperature for 1 hour.
2. Bring a large pot of salted water to a boil. Cook spaghetti according to instructions on the package. Drain and return to pot. Pour sauce over pasta and mix until well-combined. Taste for salt and pepper.
3. Divide among 4 shallow bowls, making sure to get at the tomatoes and sauce at the bottom of the pot. Sprinkle with goat cheese and drizzle with olive oil. Serve with chilli flakes.
Serves 4
