Four quick and easy no-cook spaghetti sauce recipes. Each pasta recipe makes a main meal for 2 people. Start by cooking 150g of spaghetti following pack instructions, then toss with these sauces…
Fresh tomato spaghetti
- Chop 200g baby plum tomatoes and put in a bowl with 2 tbsp sherry vinegar, 3 tbsp olive oil, 4 finely chopped spring onions and ½ tsp of caster sugar.
- Season well and toss then leave to sit for 15 minutes.
- Cook spaghetti as described, opposite, then drain and add to the bowl with a handful of chopped flat–leaf parsley.
- Toss everything together and serve.
Lemon parmesan spaghetti
- Put the juice of a lemon in a bowl and add 3 tbsp olive oil, 30g finely grated parmesan, ½ crushed clove of garlic and mix.
- Season well and toss.
- Cook spaghetti as described, opposite, then drain and add to the bowl with a handful of shredded basil.
- Toss everything together and serve.
Prawn, feta and dill spaghetti
- Chop 200g cooked peeled prawns and put in a large bowl with the juice of 1 lemon, 1 finely chopped red chilli, 2 tbsp olive oil and a good handful of crumbled feta.
- Season well and toss. Cook spaghetti as above then drain and add to the bowl with a handful of chopped dill.
- Toss everything together and serve.
Tuna puttanesca spaghetti
- Drain a tin of tuna in olive oil and put in a bowl.
- Add 1 chopped red chilli, 3 finely chopped spring onions, 8 pitted and chopped nocellara olives, 2 tbsp drained baby capers, 1 tbsp of red wine vinegar and 3 tbsp olive oil.
- Season well and toss.
- Cook spaghetti as above then drain and add to the bowl with a handful of chopped flat-leaf parsley.
- Toss everything together and serve.
For more ideas check out our top spaghetti recipes here…
