No-Cook-Tomato Spaghetti
Serves
4
Total Time
20mins
Calories
572
This flavoursome sauce can be made the night before to allow the flavours to develop, or whizz it together when you get home from work for a quick and tasty pasta dish.
- Tomato750 gquartered
- Garlic clove2peeled
- Fresh basil leaves10
- Fennel seeds2 teaspoons
- Extra virgin olive oil5 tablespoons
- Salt & pepperas needed
- Wateras needed
- Saltas needed
- Spaghetti400 g
- Mozzarella cheese300 g
Ingredients
- 1. Add tomato, garlic clove and fresh basil leaves to a clean food processor bowl
- 2. Process until the tomatoes are finely chopped but not smooth
- 3. Transfer blended tomatoes to the large bowl and mix in fennel seeds and extra virgin olive oil
- 4. Season with salt & pepper
- 5. Add water and salt to a clean large saucepan, bring to boil and cook spaghetti until al dente accordingly to package directions
- 6. Drain the pasta, return to the saucepan and mix in the sauce
- 7. Stir in mozzarella cheese
- 8. Serve immediately
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
