Spaghetti with Raw Tomato and Ricotta Sauce


This wonderfully uncooked sauce goes well with many different kinds of freshly cooked pasta, both long strands such as spaghetti, tagliatelle or linguini, and short shapes such as macaroni, rigatoni or penne. It’s always at its best summer when made rich, sweet plum tomatoes that have ripened on the vine in sun and have their fullest flavour.

509g/1 ¼ ripe Italian plum tomatoes

75ml/5 tsp garlic-flavour olive oil

359/12oz dried spaghetti or pasta of your choice

115g/4oz ricotta salsa vegan cheese diced


1.Coarsely chop the plum tomatoes, removing the cores and as many of the seed as you can.

2.Put the tomatoes and oil in a bowl, adding salt and pepper to taste, and stir well. Cover and leave at room temperature for 1-2 hours to let the flavours mingle.

3.Cook the spaghetti or your chosen pasta according to the packet instructions, then drain well.

4.Taste the sauce to check the seasoning before tossing it with the hot pasta. Sprinkle with cheese and serve immediately.