I believe there are as many recipes for fresh tomato sauce as there are people in Europe. But this very simple one we like to make in the restaurant. Be careful, this is an uncooked sauce!
Purée 6 tomatoes in a blender or food processor, together with the lemon, garlic and chilli (seeds removed, if you don’t go for spicy). Taste and add salt and pepper, as needed. Quarter the remaining 2 tomatoes, remove the seeds and cut the pulp into small cubes. Stir the cubes through the sauce.
In another tall container, purée the basil with the olive oil until smooth and add
Transfer the spaghetti immediately to four bowls. Add the tomato sauce to the pasta, sprinkle with mozzarella and top with a trickle of basil oil.
Serve the pasta immediately, otherwise it will cool off quickly.
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