Spaghetti with fresh tomato sauce

Spaghetti with fresh tomato sauce

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(13 ratings)

Prep: 5 mins Cook: 10 mins


Serves 2
Bashing tomatoes, chilli, sugar and shallots together in a pestle and mortar helps to bring out the flavours for a delicious no-cook pasta sauce. Make it more indulgent with creamy burrata cheese

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal598
  • fat21g
  • saturates10g
  • carbs78g
  • sugars12g
  • fibre5g
  • protein25g
  • salt0.7g
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  • 200g spaghetti or linguine
  • 1 red chilli, deseeded and finely chopped
  • 2 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp extra virgin olive oil
  • zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp red wine vinegar
  • 2 tsp caster sugar
  • 300g tomato, diced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 125g ball mozzarella or burrata (see tip, below), torn into pieces
  • handful basil leaves, torn, to serve


  1. Cook the pasta following pack instructions. Meanwhile, put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. If yours isn’t big enough, put it all in a bowl and just use the pestle in that. Add a good amount of sea salt and freshly ground black pepper and bash everything together.

  2. Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.

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Comments, questions and tips

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GiSora's picture
23rd Jan, 2019
Meh, it's ok.
25th Aug, 2018
I made this last night, didn’t have quite the right amount of tomatoes (some had gone mouldy!) kept everything else the same except that I forgot the basil. It was very nice and fresh tasting. The only thing that I found was that it made a lot of liquid in the bottom of the bowl but no problem, just used a spoon :-)
21st Jun, 2016
Such a lovely fresh meal, but the chilli was too intense. Both my husband and I were gasping for breath at the end on the meal and we love hot food. Next time will do half a chilli at the most
25th Jun, 2015
Nice recipe, a lot of our clients love when we cook Italian meals.
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SimoneSCG's picture
8th Jun, 2016
This is DELICIOUS! I've also tried substituting spaghetti for conchigliette (the tiny pasta shells often used in soups) to give it more of a "salady" feel and swapping in freshly grated Parmesan cheese instead of mozzarella . So good!
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