Spaghetti with Cold Tomato and Basil Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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.
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