Pasta fredda con salsa di pomodoro

Cold Pasta with Tomato Sauce

This is a perfect recipe for a hot summer day, even better if you have fresh tomatoes in the garden. I learned this recipe during a vacation in Calabria and since then I prepare it all summer long.

Ingredients:

1 lbs. spaghetti
8-10 ripe plum tomatoes (about 2 lbs.)
a fistful of fresh basil (about 3/4 cup loosely packed)
1/4 cup extra virgin olive oil
1 clove garlic
2 Tbsp. pine nuts (or 10 almonds)
1/2 tsp. fresh ground pepper
salt to taste


Instructions:

1. Bring a pot of water to a boil and then put the tomatoes in a couple at a time for a 15 to 30 seconds. Remove them and then peel them.
2. After you've peeled the tomatoes cut them in half lengthwise. Remove the stem, seeds and let any excess juice drip away.
3. Chop the tomatoes and put them in a food processor along with the rest of the ingredients. Slice the garlic thinly before adding it.
4. Blend for about 45 to 60 seconds or until the pine nuts (or almonds) are broken down into tiny pieces.
5. In the mean time prepare the spaghetti.
6. When the spaghetti is ready combine them with the sauce and serve.
7. Optionally you can drain the spaghetti add a spoon or two of olive oil, mix and let it cool to room temperature. Then add the sauce just before serving.

Notes:

You can prepare this sauce in advance an keep in the the refrigerator..

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