Spaghetti with Cold Sauce Made from Raw Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spahetti
- 100 g cheese, rated (pecorino or parmesan)
- 4 tomato (s), ripe
- 2 cloves garlic)
- 1 celery, you can also use leeks
- 1 bunch parsley
- some basil leaves
- 1 chilli pepper (s), red
- 10 tablespoon olive oil
- salt
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes and cut into small cubes. Put in a bowl (in which the spaghetti will later be served).
- Wash the parsley, basil and celery and finely chop together with the peeled garlic and the pitted chilli pepper.
- Add the vegetables to the tomatoes in the bowl, pour the olive oil over them, season with salt and mix everything well.
- Cook the spaghetti al dente according to the instructions on the packet, then drain and pour into the bowl with the tomato vegetables. Mix well and let steep for a few minutes before serving. Serve the extra pecorino.
- Tip:
- Instead of pecorino you can also use parmesan and instead of celery you can also use leeks.
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