Spaghetti with fresh tomato sauce

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

  • Prep:5 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 598
  • fat 21g
  • saturates 10g
  • carbs 78g
  • sugars 12g
  • fibre 5g
  • protein 25g
  • salt 0.7g


  • 200g spaghetti or linguine
  • 1 red chilli, deseeded and finely chopped
  • 2 shallots, finely chopped
  • 1 tbsp extra virgin olive oil
  • zest 1 lemon
  • 1 tbsp red wine vinegar
  • 2 tsp caster sugar
  • 300g tomatoes, diced
  • 125g ball mozzarella or burrata (see tip, below), torn into pieces
  • handful basil leaves, torn, to serve



It’s worth getting hold of burrata – a softer, creamier relative of mozzarella – for this dish. It will go oozingly melty and create a sauce that clings to the pasta.


  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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