in

Summery Pasta with Tomato-basil Sauce

5 from 9 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 1 kcal

Ingredients
 

  • 1 Pc. Tomato tin small
  • 6 tbsp Extra virgin olive oil
  • 2 Pc. Garlic cloves
  • 2 tsp Lemon juice
  • 1 tsp Sea salt
  • 80 g Grated Parmesan
  • Fresh basil
  • Black pepper
  • 500 g Spaghetti

Instructions
 

  • I usually use canned tomatoes because really tasty fresh tomatoes are almost never on hand. In any case, whether fresh or canned, put the tomatoes in a tall container. Add the salt, the fresh lemon juice and the coarsely chopped garlic. Freshly grate the Parmesan and tear the basil with your hands (cut with a steel knife it loses its taste). There is no upper limit to the amount of basil.
  • Meanwhile, add the spaghetti water, if it is boiling, do not add too little salt and cook it al dente.
  • When the spaghett is almost ready, remove 4 tablespoons of the cooking water and add to the tomato sauce. Take the kitchen mixer and use it to mix the tomato sauce for 1 - 2 minutes.
  • When the spaghetti is ready, pour it off and DO NOT quench it with cold water, but put it on a plate while it is still wet and serve with the finished sauce. Serve with black pepper and more Parmesan.
  • The dish is lukewarm and is very suitable for hot days. There are alternative uses (see pictures) and then the sauce also tastes hot.

Nutrition

Serving: 100gCalories: 1kcal
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Saganaki (Greek Baked Sheep Cheese)

Potato and Cheese Soup