Cold Genovese Pasta
After boiling the spaghetti, rinse thoroughly in cold water and drain well
How to make it
1
Boil the spaghetti until it is slightly firm (approximately 4 and a half minutes)
2
Cut the tomatoes into small cubes and place in a bowl and combine with A
3
Once the spaghetti is cooked, place it in cold water to cool
4
Put the pesto sauce in a separate bowl, mix with the chilled spaghetti, and add half of the tomatoes
5
Serve on a plate and top with the remaining tomatoes and shredded basil
Materials 1 person
-
- tomato
- 40g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Lemon juice
- A little
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Basic Genovese sauce
- 2 tbsp
-
- Basil Basil
- 1 piece
-
[Boil spaghetti]
- Spaghetti di Cecco No. 10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content relative to salt water
- 30g
[PR]
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