• one third jar Italien dried tomatoes with one third amount of oil from jar
  • 1 cup good olive oil
  • one quarter cup wine vinegar
  • 1 small onion, peeled and chopped
  • 1 teaspoon anchovy paste
  • salt
  • freshly ground pepper
  • a little sugar
  • 1 red pepper cut in julienne strips
  • 250g young carrots peeled and cut in julienne strips
  • 1 bunch chives, chopped
  • one half small jar small Italien capers, drained
  • one half kilo spaghetti or spiral pasta (tomato flavoured if liked)
  • baby tomatoes


To make sauce: place all ingredients in a liquidiser and blend until smooth. Taste sauce and adjust to your taste if necessary.

To make salad: Prepare vegetables and set aside. Bring a large saucepan of salted water to a full rolling boil and cook spaghetti or pasta until al dente. Drain well and refresh under cold water. Mix immediately with sauce. Add prepared vegatables and toss again. Taste for salt and pepper and adjust if necessary to your taste. Garnish with baby tomatoes.

Serve at room temperature not cold from refrigerator. Serves 10

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Submitted 6/13/05.
Source: Consuelo Guinness - Vogue Aust 1985
Submitted By: Kay Jenkins
Tomato Spaghetti Salad