Tag Archives: Tomato

Spaghetti With Tomato And Basil ‘Sauce’

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Just starting a new series for my personal project, while experimenting with deconstructed recipes. 🙂

Details

Camera Nikon D 800

ISO 100

Aperture f/ 5.6

Shutter speed 1/200s

 

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Spaghetti With Raw Tomato ‘Sauce’ (Vegan/Dairy-free)

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This wonderful ‘sauce’ is so easy to make, can be prepared in advance and is a delicious refreshing summer recipe! My mum makes this sauce using a smaller quantity of tomatoes (without draining the juice from the tomatoes) and lots of Parmesan cheese, but I personally prefer a healthier version of the recipe with lots of tomatoes and no cheese.

This raw tomato sauce contains anti-oxidants, lots of fibre and is low-fat….you’ll love it!!
You could also have this sauce on a bruschetta or serve it with meat, if you prefer.

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Spaghetti with raw tomato sauce.

Serves 4

Ingredients

320 g spaghetti

350 g tomatoes

2 garlic gloves

a big bunch of fresh basil

2 tablespoons balsamic vinegar (optional)

salt and pepper to taste

4 tablespoons of extra virgin olive oil

Method.

1. Wash the tomatoes and basil, then dry them using a kitchen towel.

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2. Crush two garlic cloves (use a knife or a garlic press).

3. Chop the tomatoes into small pieces and let them drain for about 10-15 minutes.

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4. Then mix the tomatoes with extra virgin olive oil, balsamic vinegar, salt and pepper. Place the sauce in the fridge for at least half an hour.

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5. Cook the pasta al dente, following the instructions on the packaging, then drain.

6. Mix the pasta with the sauce and serve chilled.

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Spaghetti con “salsa” di pomodoro crudo.

Ingredienti

Per 4 persone

320 g di spaghetti

350 g di pomodori

2 spicchi d’aglio

un mazzetto grosso di basilico

2 cucchiai di aceto balsamico

olio extravergine d’oliva

sale e pepe

Preparazione.

1. Lavate e asciugate i pomodori e il basilico.

2. Utilizzando un coltello, pressate e molto tagliate finemente due spicchi d’aglio.

3. Prendete i pomodori e tagliateli in pezzetti piccoli con il coltello, poi lasciate scolare per 10-15 minuti.

4. Mescolate i pomodori con 4 cucchiai d’ olio d’oliva, 2 cucchiai di aceto balsamico, il sale e il pepe. Mescolate ancora e mettete nel frigorifero almeno per 30 minuti.

5. Cuocete la pasta al dente e scolate.

6. Condite la pasta con il sugo e servite come piatto freddo.

 

A Picture A Day : Cherry Tomato On Fork With Water

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This picture will be the last for a little while…After three years of blogging I’m really sorry to say that I have to take a break for very important personal reasons, I hope you understand. I need some time to dedicate to my family.

But I’ll continue the project as soon as I can… It’s a promise!!!

Lots of love! XX

Serena