Spaghetti al pomodoro fresco

Spaghetti al pomodoro fresco

From light to rich, creamy to tangy, pasta sauces come in many forms and flavors. Spaghetti al pomodoro fresco is easy to prepare, and it doesn’t even involve cooking! The flavors mingle while the sauce marinates in the fridge. Even though raw garlic is very beneficial because of its natural anti-viral and anti-inflammatory properties, in the sauce its flavor would be far too strong. Therefore don’t forget to discard the halved garlic cloves before mixing with the cooked spaghetti. This refreshing pasta sauce can be used as a filling for bruschetta, too. Alternatively, by adding some mozzarella slices you get a nice and fresh pasta salad.

Ingredients: 

250 gr tomatoes, sliced

olive oil

a bunch of fresh basil leaves

3-5 garlic cloves, halved

salt and pepper

spaghetti

Parmigiano cheese

Instructions: 

Put the sliced tomatoes into a salad bowl and add the oil, basil and the garlic cloves. Season with salt and pepper. Mix well, cover the bowl and refrigerate for an hour. After taking the bowl out of the fridge, remove and discard the garlic cloves. Cook the spaghetti in salted, boiling water until al dente. Drain the pasta without rinsing it and mix with the tomato sauce. Sprinkle some Parmigiano cheese over each plate and serve immediately.

Spaghetti al pomodoro crudo

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4 thoughts on “Spaghetti al pomodoro fresco

    • Hi Vinny Grette! No, I don’t use whole grain pasta, the taste is so different. But you are a true fan, you might try ‘Salsa di pomodoro’ or just a regular ragu. Those sauces should go pretty well with whole grain wheat.

      • I’ve just been trying to sort through the wheat dilemma thing these days – making some sense of it all. Still have some questions – will require more than one post :). I do plan to try whole-wheat pasta soon and will follow your suggestion for choice of sauce

  1. Here and there I have read about the health benefits of cooking pasta ‘al dente’. A Wikipedia article says: “Pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft.” There must be something to it….

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