Spaghetti with Cold Tomato-mozzarella Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 large tomato (s), ripe
- 1 clove garlic
- 1 onion (s), red
- 2 scoops mozzarella
- Olive oil, high quality
- 1 handful basil, fresh
- 500 g spahetti
- 1 pinch (s) salt
- 1 pinch (s) sugar
- some pepper
- Salt water
Print Recipe
Pin Recipe Instructions
- Quarter the tomatoes and remove the pulp. Finely dice the tomatoes, garlic, onion and mozzarella. If you like, you can sweat the garlic and onion in a little oil until translucent, but it is not a must.
- Mix all the diced ingredients with high-quality olive oil and season with salt and sugar. Finely chop the basil and fold in. The sauce must now steep for at least 1 hour.
- Cook the spaghetti in salted water according to the instructions on the packet until al dente. Serve the hot spaghetti with the cold sauce.
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