in Italy

Spaghetti with cold sauce

updated

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Ingredients for 4 servings:

  • 8 tomatoes, ripe
  • 1 ball of mozzarella
  • 1 handful of basil, fresh or frozen
  • salt and pepper
  • 1 garlic clove(s), pressed
  • Parmesan, freshly grated
  • 400g spaghetti
  • 1 dash of olive oil

Instructions

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

Cook the spaghetti in salted water until al dente. While the pasta is cooking, prepare the sauce. Roughly chop one small tomato and the mozzarella and blend them together with the basil in a tall bowl using a hand blender. Then add the remaining tomatoes, also roughly chopped, and the garlic and blend again very briefly, just for a few seconds. It shouldn’t be too runny; chunks are welcome. Season with salt and pepper and mix in a dash of olive oil. Drain the pasta, toss immediately with the sauce, serve on plates, and enjoy, sprinkled with Parmesan cheese.

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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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