Cold Spaghetti

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.

Original recipe makes 4 servings

Ingredients

4 ripe tomatoes – peeled and seeded
3 cloves garlic, peeled
1/3 cup chopped fresh basil
1 teaspoon olive oil
1/2 teaspoon white sugar
1 (8 ounce) package uncooked spaghetti
1/2 cup shredded Parmesan cheese

  • PREP

    20 mins

  • COOK

    10 mins

  • READY IN

    30 mins

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.

Nutrition

Calories: 288 kcal
Carbohydrates: 48.3 g
Cholesterol: 7 mg
Fat: 5 g
Fiber: 3.4 g
Protein: 12.4 g
Sodium: 180 mg

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