in Italy

Spaghetti with cold tomato and basil sauce

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Ingredients for 4 servings:

  • 500 g beefsteak tomatoes or plum tomatoes
  • 1 bunch of basil
  • 125 ml olive oil, extra virgin!
  • 1 clove(s) garlic
  • chili oil
  • Salt
  • 500 g pasta (spaghetti)

Instructions

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

Spaghetti with salsa crudo

Peel and quarter the tomatoes and purée them finely with a hand blender. Wash the basil, pluck the leaves from the stems, peel and finely chop the garlic clove, and purée it with the tomatoes along with the basil leaves. Stir in the olive oil, chili oil (or chili flakes), and three or four pinches of salt. Cook the spaghetti in plenty of salted water until al dente, then drain. Pour the cold sauce over the freshly drained, hot spaghetti. Serve with freshly grated Parmesan cheese. Serve with a mixed salad for a wonderfully refreshing summer dish.

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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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