Quick Lukewarm Parsley Spaghetti with Cold Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti
- 2 tomato (s)
- 4 tomato (s), dried in oil
- 2 tablespoon lemon juice, freshly squeezed
- 4 tablespoon olive oil
- 10 slices parmesan
- 1 garlic clove (s), pressed or cut into small pieces
- 2 handfuls parsley, smooth
- 25 g pine nuts
- 3 small chilli pepper (s), dried
- 0.5 ½ teaspoon, leveled sea salt, coarse
- 8 black peppercorns
Print Recipe
Pin Recipe Instructions
- Put enough salted water (with 1 teaspoon salt) in a saucepan for the pasta. Cook the pasta al dente according to the instructions on the packet.
- In the meantime, drain the sun-dried tomatoes and cut them into small pieces with the freshly stalked tomatoes. Put everything in a bowl and mix with the garlic, olive oil and lemon juice. Grind the chillies, sea salt and peppercorns in a mortar. Add to the tomato mixture and stir well.
- Meanwhile, use a peeler to cut 10 slices of the parmesan. Wash the parsley and roughly chop it a few times. Roast the pine nuts in a hot pan.
- Drain the pasta and don`t put it off. Let drain briefly. Then immediately add to the bowl with the tomatoes and mix well. Also add the parsley, parmesan (crumble a little in your hand) and pine nuts to the bowl and mix. Serve immediately!
- The dish is a bit spicy thanks to the chilli and fresh pepper. The parsley taste is very striking due to the amount and gives the dish a different taste.
- If you don`t like the coarse parsley leaves in your mouth, you can of course chop them up.
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