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
Spaghetti with Cold Sugo
Spaghetti with Cold Sugo

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.

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