Spaghetti with Cold Sugo

Summary

Ingredients

• 8 tomato (s), ripe
• 1 scoop mozzarella
• 1 handful basil, fresh or frozen
• salt and pepper
• 1 garlic clove (s), pressed through
• Parmesan, freshly grated
• 400 g spahetti
• 1 dash olive oil

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Instructions

1. Cook the spaghetti in salted water until al dente.
2. Prepare the sauce during the cooking time. To do this, roughly chop 1 smaller tomato and the mozzarella and finely puree together with the basil in a tall vessel with a hand blender. Then add the remaining tomatoes, also roughly chopped up, and the garlic and puree again very briefly, only for a few seconds, must not become too runny, pieces are welcome. Season with salt and pepper and mix in a dash of olive oil.
3. Drain the pasta, mix immediately with the sauce, arrange on plates and enjoy sprinkled with parmesan.