Cold Spaghetti

Cold Spaghetti

6

"This is a fresh tomato, garlic and basil sauce and is best in the summer when the tomatoes are fresh. It is a great side dish for lamb but is also great on its own. "

Ingredients

30 m {{adjustedServings}} servings 288 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. In a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. Cover and refrigerate sauce.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Remove sauce from refrigerator and pour over spaghetti. Toss to coat and serve topped with Parmesan cheese.
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Reviews

6
  1. 8 Ratings

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Hi, tomato pesto by any other name. Made as per recipe. I ate with hot freshly cooked pasta as I would normally with green pesto. Not bad at all, especially when parmesan added to taste. I like...

Made this for a picnic at the last minute and it turned out great. I doubled the recipe but next time I will not add any more garlic. On a hot summer day this is the perfect summer salad (it'...

I thought this was very good. I eliminated the sugar and oil and added a little salt. Very refreshing with garden fresh tomatoes and basil! I am making it again today and might add some chopped ...