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Ribbon pasta with cold tomato sauce

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Ingredients for 2 servings:

  • 6 tomatoes
  • 10 basil leaves
  • 1 garlic clove(s)
  • 2 tbsp olive oil
  • salt and pepper
  • 1 pinch of chili
  • 250 g tagliatelle pasta
  • 2 tsp salt
  • Water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

wonderfully light summer meal

Cook the tagliatelle pasta in salted water until al dente. Meanwhile, blanch the tomatoes, peel off the skins, and cut into small cubes. Peel and press the garlic clove and finely chop the basil. Mix the tomatoes, garlic, and basil together and season with salt, pepper, and chili to taste. Pour the sauce over the warm pasta and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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