Cold Genovese Pasta
After boiling the spaghetti, cool it down in cold water and drain well.
How to make it
1
Boil the spaghetti until it is slightly firm. (Approximately: about 4.5 minutes)
2
Cut the tomatoes into small squares and place in a bowl and combine with A.
3
Once the spaghetti is boiled, remove in cold water and let it cool.
4
Put the Genovese sauce in a separate bowl from 2, mix with chilled spaghetti, and add half the tomatoes.
5
Place it on a plate and top with the remaining shredded tomatoes and basil and it's finished.
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 Czech No. 10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content relative to salt water
- 30g
[PR]
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