Spaghetti Salsa Crudo
Spaghetti Salsa Crudo



  • 250g quality dried spaghetti
  • 1 onion, finely chopped
  • 50g butter
  • 3 tbsp olive oil
  • 6 chopped cherry tomatoes
  • Handful of chopped parsley
  • Salt and pepper
  • Boil the spaghetti according to pack instructions in a big pot of very salted water. Drain, and reserve a tablespoon or two of the cooking water.
  • While the spaghetti is cooking, saute the onion in some butter until softened and translucent. Add the chopped cherry tomatoes and the olive oil, and cook for 2-3 minutes to soften. Add the reserved pasta water, then the parsley, and plenty of seasoning. Finally, add the spaghetti to the salsa crudo sauce, mix well, and serve hot.
30 mins
1 serving
This recipe pairs perfectly with the Karatta 'Sugar Loaf Hills' Rosé 2019 from Robe, Australia.

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