• 250g cocktail vine tomatoes
  • 10g Italian seasoning
  • 1 1/2 tbs of sunflower oil
  • 75 - 100g of spaghetti
  • 50g coarsely grated hard cheese (Parmesan, Pecorino, extra mature Dutch cheese or cheddar)

Author of this recipe



Grower / producer

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Mix the Italian seasoning with the sunflower oil a bowl. Cut the cocktail tomatoes into small pieces and add to the seasoned oil with half of the grated cheese. Cook the spaghetti ‘al dente’ according to the instructions in a large pot of boiling water. Drain the cooked spaghetti and immediately combine with the cold tomato mixture. Sprinkle the rest of the cheese over the pasta just before serving.

Tips from the author


  • Add approx. 100 grams of raw courgette cut into thin strips.
  • Add some fresh red capsicum to taste.
  • Replace the grated cheese with little cubes of new cheese or feta.