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No-Cook Fresh Tomato Sauce Pasta

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No-Cook Fresh Tomato Sauce Pasta

for hot summer days with spinach, cherry tomatoes and grana padano

Informations supplémentaires
30 min. | 652 kcal | easy | Express, Family, Vegetarian, Needs a blender, Even better the next day | Printable version
1. Setup Bring a pot of salted water to a boil. Chop the garlic. Cut the cherry tomatoes in half. Cut the tomatoes in 2 and empty the inside. Cut the bread in half.
2. Cook the pasta Cook the pasta 8-10 minutes until tender. Drain. Meanwhile, toast the slices of bread in a toaster.
3. Mash the tomatoes Place the large tomatoes in a bowl or a container and use a hand blender to mash the tomatoes. The mixture does not have to be a smooth puree, there can be pieces of tomatoes left in it.
4. Add the ingredients Add the garlic, chili flakes, a generous drizzle of oil, a few drops of red wine vinegar, half the Parmesan, salt and pepper to the tomatoes. Mix.
5. Add the pasta Add the cooked pasta to the tomatoes. Mix. Add the cherry tomatoes, spinach and the rest of the grana padano. Adjust salt and pepper to taste.
6. Plate your dish Serve the pasta with the bread and garnish with the basil. Add a drizzle of oil to taste. Bon appétit!
180gSpaghetti
200gMulticolor Cherry Tomatoes
4unitTomato(es)
0.5unitBasil
1unitGarlic Clove(s)
5mlChili Flakes
1unitCiabatta Bread
30gGrana Padano Cheese
40gBaby Spinach
What you need sheet pan, pot, strainer, hand blender, bowl, tongs
652 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 96g
32%
fat 21g
32%
cholesterol 13mg
4%
fiber 7g
28%
protein 22g
saturated 5g
25%
sodium 486mg
20%
sugar 11g
trans 0g