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Cold Spaghetti

Cold Spaghetti

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Cheryl

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.

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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

Don
14
7/29/2011

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 strong. When blended, good flavour balance between, tomatoes ,garlic (just on edge of too much) and basil (I love basil and tomatoes). !/2 tsp Sugar for me hardly ncessary. For my first recipe group review, I picked a winner. cheers

dailydiners
11
10/19/2009

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's still warm here in Naples, IT). The dish was liked by adults and children alike just the way the recipe was written.

Lisa
6
6/9/2007

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 mozzerella.