Not one sauce but two make this pasta alternative but divine!

Serves: 6 Prep. time: 20′ Cooks in: 40′ Ready in: 60′

750 g spaghetti

For the tomato sauce
4 garlic cloves, halved
2 large onions, grated
1 cup extra-virgin olive oil
4 cups ripe tomatoes, grated
2 tbsp tomato paste
1 tbsp sugar
1 tsp red wine vinegar
salt, black pepper

For the pesto sauce
1 cup spearmint leaved, chopped
1 cup extra-virgin olive oil
1 cup Kefalograviera cheese or Parmesan
1/4 cup raw almonds, blanched
1 garlic clove
1 tsp white vinegar
salt if needed


Step 1
Pesto sauce: In your blender whizz almonds to powder. Add oil and garlic and whizz to smooth paste. Add spearmint and whizz for 1′, then add cheese and vinegar and whizz again until smooth. If too thick, whizz 1-2 tbsp water. Set aside.

Step 2
Tomato sauce: In a large pot heat 1 cup olive oil and cook garlic until really fragrant. Scoop out and discard. Stir in onions and cook until translucent. Add tomato paste and stir in the bottom of the pan for 1′. Stir in grated tomato, sugar and vinegar. Season with salt and pepper and when it comes to a boil cover with lid, reduce heat to low and simmer until sauce thickens.

Step 3
In a large pot boil spaghetti al dente and drain. Return to pot and toss with half tomato sauce. Toss with remaining tomato sauce.

Step 4
Serve spaghetti warm with 1-2 tbsp pesto sauce on each dish. Sprinkle with extra grated cheese if you wish.

Photo: Vangelis Paterakis – Food styling: Elena Jeffrey

Και η συνταγή στα ελληνικά: Δίχρωμη μακαρονάδα