Summer – Spaghetti with Cold Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 clove garlic, or more
- 20 g onion (s) or 1 lare veetable onion
- 10 tablespoon olive oil, cold pressed
- 6 tomato (s), ripe
- 1 bunch basil
- salt and pepper
- 400 g pasta (spahettini or spahetti)
- 60 g parmesan, in one piece
- Olives, black, possibly
Print Recipe
Pin Recipe Instructions
- Peel the garlic and onion, dice very finely and mix with the oil in a bowl. Quarter, core and finely dice tomatoes. Cut the basil into fine strips. Mix everything with the oil and season well with salt and pepper.
- Cook the spaghettini in salted water. Slice the parmesan into fine shavings with a peeler. Drain the pasta and mix it dripping wet and hot with the fresh tomato sauce. Sprinkle with parmesan and black olives and serve immediately.
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