Spaghetti with Salsa Crudo
Spaghetti with Salsa Crudo



  • 250g spaghetti, cooked al dente
  • 1 onion, finely chopped
  • 50g butter
  • 3 tbsp olive oil
  • 6 cherry tomatoes, chopped
  • Handful of fresh parsley, chopped
  • Salt and pepper
  • Gently saute the onion in the butter until translucent and softened. Add the tomatoes and olive oil, and cook for a little longer, then mix in a little of the pasta water to create a sauce. Add the parsley, season well, and stir in the spaghetti. Simple, and utterly perfect!
30 mins
1 serving
This recipe pairs perfectly with the Signor Vino Pinot Grigio 2020 from Riverina, Australia.

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