Pasta With ‘Raw Sauce’
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Cook the spaghetti in a large saucepan of well-salted, boiling water according to the packet instructions until al dente. Meanwhile, gently mix the tomatoes, garlic, capers, olives, chilli and oil together in a bowl.
Warm a large mixing bowl ready to toss the spaghetti in. Drain the spaghetti and toss it in the warm bowl with the tomato mixture, season well and then gently mix in the herbs and mozzarella. Serve with spoonfuls of ricotta on top.
Recipes from Rome by Katie and Giancarlo Caldesi (Hardie Grant, £18.99), Photography © Helen Cathcart
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