Name: Buckwheat spaghetti with tomato, lemon and flat-leaf parsley
Yield: 4
Ingredients: 450 gm buckwheat spaghetti (see note); 400 gm vine-ripened tomatoes, finely chopped; ½ Spanish onion, finely chopped; ½ cup flat-leaf parsley, coarsely chopped (loosely packed); Finely grated rind and juice of 1½ lemons

You could also toss some coarsely flaked hot smoked trout through this fresh and easy pasta. Buckwheat spaghetti brings a nutty flavour to this dish.

Ingredients

450 gm buckwheat spaghetti (see note)

400 gm vine-ripened tomatoes, finely chopped

½ Spanish onion, finely chopped

½ cup flat-leaf parsley, coarsely chopped (loosely packed)

Finely grated rind and juice of 1½ lemons

Method

Main

1.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.

Buckwheat spaghetti is available from select delicatessens. If unavailable, substitute wholemeal spaghetti.
This recipe is from the March 2011 issue of
.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Alice Storey