Summer Spaghetti with Tomatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g spahetti
- 4 tomato (s)
- 1 tablespoon tomato paste
- 0.5 ½ handful pine nuts
- 1 handful basil
- 1 handful parmesan, grated
- 2 cloves garlic)
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in plenty of salted water according to the instructions on the packet until al dente. Meanwhile, core the tomatoes and cut into cubes.
- When the pasta is ready, heat a pan and toast the tomato paste and pine nuts in a little olive oil. Drain the spaghetti and add. Peel the garlic, squeeze and toss. Take the pan off the heat, add the diced tomatoes and parmesan and let it steep for a moment (approx. 1 minute). Just before serving, mix in the fresh basil leaves and serve immediately.
- The secret of this recipe is not to overcook the tomato pieces and basil, but rather to have them fresh between the pasta. Is easy, healthy and very quick to prepare (and absolutely delicious!).
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