No-Cook-Tomato Spaghetti

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    608

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.

recipe updated 15 Feb 2019

Ingredients

  • Tomato icon
    Tomato
    750g
  • Garlic clove icon
    Garlic clove
    12g
  • Fresh basil icon
    Fresh basil
    2g
  • Fennel seeds icon
    Fennel seeds
    4g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    74ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Water icon
    Water
    0ml
  • Salt icon
    Salt
    as needed
  • Spaghetti icon
    Spaghetti
    400g
  • Mozzarella cheese icon
    Mozzarella cheese
    300g

Tools

  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Large mixing bowl
  • kCook icon Large saucepan
  • kCook icon Food processor bowl

Step preview

  1. Prep and set aside tomato: quartered
  2. Prep and set aside garlic clove: peeled
  3. Get a clean food processor bowl
  4. Add prepared tomato
  5. Add prepared garlic clove
  6. Add fresh basil
  7. Blend until thick
  8. Get a clean large mixing bowl
  9. Transfer content of food processor bowl to large mixing bowl
  10. Add fennel seeds
  11. Add extra virgin olive oil
  12. Season with salt & pepper
  13. Get a clean large saucepan
  14. Add water
  15. Add salt
  16. Boil
  17. Add spaghetti
  18. Cook until al dente
  19. Drain
  20. Transfer sauce to pasta
  21. Toss with mozzarella cheese
  22. Stir
  23. Serve immediately
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