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Gordon Ramsay's spaghetti crudaiola

Name: Gordon Ramsay's spaghetti crudaiola
Yield: 4
Cuisine: /italian
Ingredients: 500g spaghetti; 20g capers; 50g anchovies in olive oil; 250g Datterini or cherry tomatoes, sliced; 200g Bull’s Heart or plum tomatoes, diced; 150g extra virgin olive oil; 1 clove garlic, finely chopped; 50g stoned black olives; 4 basil leaves, chopped plus extra for garnishing; Dry ricotta, feta or Parmesan

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Make the most of seasonal tomatoes in this exclusive recipes from Gordon Ramsay's Union Street Cafe.

500g spaghetti
20g capers
50g anchovies in olive oil
250g Datterini or cherry tomatoes, sliced
200g Bull’s Heart or plum tomatoes, diced
150g extra virgin olive oil
1 clove garlic, finely chopped
50g stoned black olives
4 basil leaves, chopped plus extra for garnishing
Dry ricotta, feta or Parmesan

Method

1.

Cook the spaghetti in boiling salted water for 11 minutes.
2.

While the pasta is cooking, crush the capers with the anchovies to create a chunky paste.
3.

Crush the tomatoes by hand to release the juices and mix with the anchovies and capers, olive oil, garlic, olives and chopped basil as well as 2 tbsp of the pasta cooking water.
4.

Drain the spaghetti and mix with the sauce then sprinkle with a cheese of your choosing and dress with basil leaves.