450 gmbuckwheat spaghetti (see note)400 gmvine-ripened tomatoes, finely chopped½Spanish onion, finely chopped½ cup (loosely packed)flat-leaf parsley, coarsely choppedFinely gratedrind and juice of 1½ lemons
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.