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Summer – Spaghetti with cold tomato sauce

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Ingredients for 4 servings:

  • 1 clove(s) garlic, or more
  • 20 g onion(s) or 1 large vegetable onion
  • 10 tbsp olive oil, cold squeezed
  • 6 tomatoes, ripe
  • 1 bunch of basil
  • salt and pepper
  • 400 g pasta (spaghettini or spaghetti)
  • 60 g Parmesan cheese, in one piece
  • Olives, black, possibly

Instructions

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

Peel the garlic and onion, dice very finely, and toss in a bowl with the oil. Quarter the tomatoes, remove the seeds, and finely dice them. Finely slice the basil. Toss everything with the oil and season generously with salt and pepper. Cook the spaghettini in salted water. Finely grate the Parmesan cheese using a vegetable peeler. Drain the pasta and toss it, dripping wet and hot, with the fresh tomato sauce. Sprinkle with Parmesan cheese and the black olives and serve immediately.

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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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