Chilled Pasta with Tomato and Basil
Simple and refreshing pasta for the summer season!
- Pasta (Capellini) (180 g)
- Tomatoes (2 large)
- Fresh basil, for mincing (about 10 leaves)
- Garlic (1 clove)
- Olive oil (2 Tbsp)
- Salt & pepper (to taste)
- White wine vinegar (1 Tbsp)
- Basil, for garnish (2 small leaves)
Dip tomatoes in boiling water until skin breaks. Peel away skin and removes seeds. Chop tomatoes roughly into 2cm pieces. Mince the basil and garlic.
Add tomatoes, basil and garlic to a bowl. Mix in olive oil, vinegar, pepper and a good amount of salt. Chill in the refrigerator.
Boil pasta. When it's finished cooking, cool in ice water and drain very well. Sprinkle with a bit of salt.
Toss with the chilled dressing from step two, serve onto plates and garnish with basil leaves.
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