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.
250 gr tomatoes, sliced
a bunch of fresh basil leaves
3-5 garlic cloves, halved
salt and pepper
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.