No-Cook Fresh Tomato Sauce Pasta

Informations supplémentaires

30 min. | 652 kcal | easy | Needs a blender, Even better the next day, Express, Family, Vegetarian | 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

fiber 7g

28%

protein 22g

saturated 5g

25%

sodium 486mg

20%

sugar 11g

trans 0g