Spaghetti with cold tomato sauce

Ingredients for 4 servings:

• 400g spaghetti
• 6 large tomatoes, ripe
• 4 garlic cloves
• ½ tsp Sambal Oelek (alternatively a small mild pepper)
• 7 tbsp olive oil
• 1 pinch(s) of sugar
• lots of basil, very fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

First things first: The most important thing is a large bowl in which you can mix the spaghetti well later. Cook the spaghetti in plenty of well-salted water according to the package instructions until al dente. Meanwhile, dice the aromatic and fully ripe tomatoes (a pure summer dish that’s perfect for outdoors) (I usually don’t even peel the skin – alternatively, I like to use the smaller cocktail tomatoes, which I just halve). Add the tomatoes to the bowl. Season everything well with salt and pepper. Press in the garlic cloves and season with sambal oelek or hot pepper. Now add the olive oil and a pinch of sugar to finish. Tip: If you like, add a small dash of balsamic vinegar. Then quickly mix everything with the still-hot spaghetti, stir in plenty of torn basil, and serve immediately.