No-Cook Fresh Tomato Sauce Pasta
for hot summer days with spinach, cherry tomatoes and grana padano
Informations supplémentaires
30 min.
|
652 kcal
|
easy
|
|
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