Buckwheat spaghetti with tomato, lemon and flat-leaf parsley


  • Serves 4 people

  • 450 gm buckwheat spaghetti (see note)
  • 400 gm vine-ripened tomatoes, finely chopped
  • ½ Spanish onion, finely chopped
  • ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
  • Finely grated rind and juice of 1½ lemons
01   Cook buckwheat spaghetti in boiling salted water until al dente (7-9 minutes), drain (reserve 40ml cooking liquid), then return pasta to saucepan with reserved liquid. Add remaining ingredients, season to taste, toss to combine and serve warm.
Note Buckwheat spaghetti is available from select delicatessens. If unavailable, substitute wholemeal spaghetti.

This recipe is from the March 2011 issue of Australian Gourmet Traveller.
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