This cold spaghetti recipe is made with a fresh tomato, garlic, and basil sauce and is best in the summer when the tomatoes are fresh. It is a great side dish for lamb, but also great on its own.
Ingredients
- 4 ripes tomatoes , peeled and seeded
- 0.33 cups chopped fresh basil
- 3 cloves garlic , peeled
- 1 teaspoon olive oil
- 0.5 teaspoons white sugar
- 1 package uncooked spaghetti , 8 ounce
- 0.5 cups shredded Parmesan cheese
Instructions
-
1
Combine tomatoes, basil, garlic, oil, and sugar in a blender or the bowl of a food processor; blend until smooth. Transfer sauce to a bowl; cover and refrigerate.
-
2
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
-
3
Pour cold sauce over spaghetti; toss to coat. Top servings with Parmesan cheese.
Nutrition Facts
Per serving
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