Geoff Jansz’s no-cook tomato sauce is ready in the time it takes to boil up the pasta!
400g dry spaghetti, cooked al dente 2 tsp Dijon mustard 2 tbs white wine vinegar 1/3 cup extra virgin olive oil 1/2 red onion, finely diced 6 vine-ripened tomatoes, chopped 10 basil leaves, chopped or torn sea salt and black pepper shavings of parmesan
Whisk together the Dijon mustard, white wine vinegar and olive oil in a bowl. Add the tomatoes, onions and basil.Sprinkle with sea salt and black pepper.Serve immediately tossed through the hot spaghetti.Top with shaved parmesan cheese.
Serves 4.