Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g beefsteak tomato (s) or plum tomatoes
- 1 bunch basil
- 125 ml olive oil, extra virgin!
- 1 clove garlic
- Chili oil
- salt
- 500 g pasta (spahetti)
Print Recipe
Pin Recipe Instructions
- Peel and quarter the tomatoes and finely puree with the hand blender.
- Wash the basil, pluck the leaves from the stalks, peel the garlic clove, chop it and mix it with the basil leaves under the tomatoes.
- Fold in the olive oil, the chilli oil (alternatively chilli flakes) and three or four pinches of salt.
- Cook the spaghetti in enough salted water until al dente, drain.
- Pour the cold sauce over the freshly drained, hot spaghetti. Serve with freshly grated parmesan.
- A wonderfully refreshing dish in summer with a mixed salad.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below