Spaghetti with Cold Sugo
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in salted water until al dente.
- 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.
- Drain the pasta, mix immediately with the sauce, arrange on plates and enjoy sprinkled with parmesan.
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