So called because on New Year's day I decided this was the pasta to fill that seemingly empty feeling I have in my stomach after an evening of indulging in lots of wine and food.
I found this recipe in an old Delicious magazine and was intrigued by the use of fresh tomatoes rather than ones which had been cooked and cooked. I did embellish however, with some leftovers from the night before, note the caviar and sour cream.
Nigella's title for this pasta is: Spaghetti al sugo crudo (spaghetti with raw tomato sauce)
I kg of ripe tomatoes 1 tsp caster sugar 1 garlic clove 1/2 cup (125ml) extra virgin olive oil 400 grams spaghetti
Blanch the tomatoes in hot water for a few mintues i.e. cut a small cross in the base of the tomato, put them in a bowl pour over some boiling water leave sit.
Drain, then peel away the skin starting at the cross. Halve the toms, and deseed. Cut out the cores, then chop the remaining flesh finely. Put them in a bowl add the sugar with some sea salt and freshly ground black pepper. Bruise the garlic with the flat edge of a knife. Peet then add the smashed clove and the oil to the toms. Beat with a little whisk to make everything come together as a sauce. Cover with cling wrap and leave at room temperature for 30 minutes to 8 hours. (30 mins if your desparately hungover!)
Cook the pasta in a large saucepan of boiling salted water - drain. Remove the garlic clove and discard OR NOT - toss the tomato mixture into the hot spaghetti. Work the sauce through the pasta, so that is evenly coated, and serve immediately.