Spaghetti bathed in an herby tomato marinade is a taste of summer captured in a dish. Plump, juicy cherry tomatoes, fresh garlic, basil, parsley, thyme and the freshest extra virgin olive oil merge in a no-cook sauce that begins as a marinade. Our summer spaghetti is not just a treat for your taste buds; it's also a feast for the eyes. The vibrant red colour of the cherry tomatoes against the backdrop of the golden spaghetti is a sight to behold. 


6 cups cherry tomatoes, sliced in half horizontally
1/2 cup EVOO
1/4 cup Lemon EVOO
2 large shallots, thinly sliced horizontally
2 garlic cloves, minced
1/3 cup Sicilian Lemon white balsamic
1 tsp Kosher salt
1/2 tsp red pepper flakes
450g spaghetti
1 cup fresh basil leaves, roughly torn
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup thyme leaves, roughly chopped (optional)
1 cup shaved Parmesan cheese


Combine tomatoes, 1/2 cup EVOO, Lemon EVOO, garlic, basil, parsley, red pepper flakes salt and pepper in a large bowl. Cover with plastic wrap. Set aside at room temperature for 4 hours. Cook spaghetti according to package directions. Drain but do not rinse. Add to to bowl with marinade and toss to coat evenly. Serve warm or at room temperature. Garnish with Parmesan, EVOO drizzle and freshly ground pepper.