Spaghetti with a Sauce of Tomatoes, Lime and Fresh Chilli

Rasta Pasta

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Spaghetti tossed with a fiery and uncooked tomato-lime sauce, more a salsa, really. It’s light-hearted and lively, with no animal fats to weigh it down. A bowlful makes me want to listen to reggae music and consider taking mambo lessons.


  • 15 to 20 ripe tomatoes, diced (peel if desired)
  • 4 cloves garlic, chopped
  • Juice of 2


  1. Combine the tomatoes with the garlic, lime juice, lime rind and hot pepper sauce. Leave to marinate while you cook the pasta.
  2. Cook the pasta in lots of boiling water. Drain and toss with the olive oil, salt and pepper.
  3. Toss the olive oil-dressed hot pasta with the marinated tomato-lime mixture. Serve immediately.