Summary

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)

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Instructions

1. Peel and quarter the tomatoes and finely puree with the hand blender.
2. 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.
3. Fold in the olive oil, the chilli oil (alternatively chilli flakes) and three or four pinches of salt.
4. Cook the spaghetti in enough salted water until al dente, drain.
5. Pour the cold sauce over the freshly drained, hot spaghetti. Serve with freshly grated parmesan.
6. A wonderfully refreshing dish in summer with a mixed salad.