Cucina di Amalfi by Ursula Ferrigno, published by Ryland Peters & Small (£20) Photography by Nassima Rothacker © Ryland Peters & Small
How to Make Ursula Ferrigno's Spaghetti From Capri
Caprese means 'in the style of Capri'. A blissfully simple idea for a scorching hot day, this is refreshingly light and provides oceans of energy
- 250g cherry tomatoes on the vine, ripe and flavourful (or Datterini tomatoes, if available), cut into quarters
- 1 garlic clove, sliced
- 45ml olive oil
- 500g spaghetti
- 125g buffalo mozzarella, torn into bite-sized pieces
- Generous handful of fresh basil, torn
- 2tsp chopped fresh oregano
- Sea salt and freshly ground black pepper
- Freshly grated parmesan, to serve
Place the tomatoes in a large bowl with the garlic, oil and salt and leave to marinate for 30 minutes.
Meanwhile, cook the spaghetti in a large pan of boiling, salted water until al dente. This will very much depend on personal preference, so taste as you are cooking and stop when the pasta is cooked to your liking. Drain, reserving a cup of cooking water.
Add the mozzarella to the marinating tomatoes. Add the spaghetti to the bowl of tomatoes and mix through, adding a little of the pasta cooking water if needed. Sprinkle with basil and oregano. Serve straight away, sprinkled with parmesan.