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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 yield: 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
DIRECTIONS:
In a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. Cover and refrigerate sauce.
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.
Remove sauce from refrigerator and pour over spaghetti. Toss to coat and serve topped with Parmesan cheese.
Rating: 0/0
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