Cold fruit tomato cappelini
The key to making the sauce is to place it in a bowl of ice water to cool it down, allowing the sweetness of the cherry tomatoes to shine through
How to make it
1
Remove the stems from the cherry tomatoes, lightly cut them crosswise, dip them in boiling water for about 30 seconds, then immediately transfer them to ice water and peel them
2
Add the cherry tomatoes, A, and 2 basil leaves to a bowl while tearing them apart. Place the bowl over ice water and mix well
3
Boil the capellini for 2 minutes, then transfer to ice water to cool. Let it sit for about 1 minute until it has cooled down, then drain it in a colander
4
Add the capellini to the bowl and mix
5
Serve on a plate and top with the remaining shredded basil
Materials1 person
-
- cherry tomatoes If using regular-sized
- 3 small pieces
-
[A]
- minced garlic
- 1/2 small piece
-
- Lemon juice
- 1 tsp
-
-
Ardoino
Extra Virgin Olive - 3/2 tbsp
-
Ardoino
-
- salt
- 2 knobs
-
- Coarsely smelt black pepper
- A little
-
- Honey
- 1/2 tbsp
-
- Balsamic Vinegar
- 1 tsp
-
- basil
- 3
-
[Boil spaghetti]
-
Cappellini
di Czech No. 9 capellini.
- 60g
-
Cappellini
di Czech No. 9 capellini.
-
- Boiled water
- 1000ml
-
- salt 1% salt in boiling
- 10g
[PR]
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