Chilled Tomato and Yogurt Capellini
The sweetness of the tomatoes and the sourness of the yogurt go well together, making for a refreshing dish. All you need to do
is boil the pasta and mix it all together, so it's easy to make.
is boil the pasta and mix it all together, so it's easy to make.
How to make it
1
Make a cross cut in the cherry tomatoes, put them in boiling water, then drop them into ice water and peel them
2
Cut the peeled tomatoes into bite-sized pieces, add [A] and mix well
3
Bring a pot of water to a boil, add salt (not listed), and boil the capellini until slightly al dente (with a little core remaining in the center). (Guideline: about 1 minute before the recommended cooking time.)
4
Once the capellini has cooled, add it to the bowl in step (2) and mix thoroughly
5
Place in a serving dish, top with lightly drained Caspian Sea yogurt, and garnish with basil
Ingredients for 2 people
-
- Fruit tomato
- 4 pieces
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Chop garlic
- 1/2 tsp
-
- the basil with a knife
- 5 sheets
-
- salt
- A pinch
-
- Honey
- 1 tsp
-
- Balsamic Vinegar
- 1/2 tsp
-
- Lemon juice
- 1/2 tsp
-
- Cappelini
- 120g
-
- Caspian Sea yogurt, lightly drained
- 2 tbsp
-
- For basil
- Small amount
[PR]
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