Name: Spaghetti with Raw Tomatoes
Yield: Serves Four to Six
Cuisine: United Kingdom
Ingredients: ½ teaspoon chilli flakes; 2 tablespoons pangrattata (breadcrumbs fried in olive oil with chopped garlic and anchovy); a handful of mint leaves; 500g (1 lb 2oz) spaghetti; 75g (2 ¾oz) green olives; 1 teaspoon fennel seeds; 2 tablespoons good olive oil; 1 garlic clove, halved; coarse sea salt; 750g (1 lb 10oz) cherry tomatoes (datterini, if possible)

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

A dish as simple as this requires the best ingredients: sweet ripe tomatoes and the best kind of artisan spaghetti with a rough, sandy texture.

Ingredients

1 garlic clove, halved
750g (1 lb 10oz)

Method

Rub a large earthenware or similar bowl with the cut surface of the garlic clove. Halve or quarter the tomatoes, depending on size and place them in the bowl. Season them well with sea salt and the chilli flakes. Toss the fennel seeds in a dry frying pan over a high heat for a minute until they start to give off a toasty aroma, before grinding them lightly using a mortar with a pestle. Add to t

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Ingredients

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