Cold Spaghetti recipe

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Ingredients

4 ripe tomatoes - peeled and seeded
3 cloves garlic, peeled
⅓ cup chopped fresh basil
1 teaspoon olive oil
½ teaspoon white sugar
1 (8 ounce) package uncooked spaghetti
½ cup shredded Parmesan cheese

Nutrition Info

288.1 calories
carbohydrate: 48.3 g
cholesterol: 7.2 mg
fat: 5 g
fiber: 3.4 g
protein: 12.4 g
saturatedFat: 2.1 g
servingSize: -
sodium: 179.7 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. Cover and refrigerate sauce.

  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  3. Remove sauce from refrigerator and pour over spaghetti. Toss to coat and serve topped with Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

This is 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 is also great on its own.

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