Summer spaghetti

Based on 22 ratings

Anke

Community Member

“18 years ago, we visited Tuscany for the first time. In the middle of nowhere, we stopped at a tiny, family-run cantinetta, enjoyed the sunshine, the silence, the vino de casa, and ate the best pasta in the world. Whenever we want to relive this moment, I serve my summer spaghetti (no matter if it’s summer- or wintertime)! Want to publish your recipe? Send it to community@kitchenstories.com”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g spaghetti
2 tbsp almonds (blanched)
2 cloves garlic
3 tbsp olive oil
300 g cherry tomatoes
½ tsp sambal olek
½ tsp sugar
50 g arugula
125 g mozzarella
salt
balsamic cream for serving
Metric
Imperial

Utensils

  • colander
  • small frying pan
  • cutting board
  • knife
  • large pot
  • large frying pan
  • cooking spoon

Nutrition per serving

Cal
617
Protein
21 g
Fat
43 g
Carb
38 g
  • Step 1/3

    • 2 tbsp almonds (blanched)
    • 200 g spaghetti
    • colander
    • small frying pan
    • cutting board
    • knife
    • large pot

    Chop almonds and toast in a pan without any fat until golden. Cook spaghetti in salty water until al dente. When draining, keep some pasta water aside.

  • Step 2/3

    • 2 cloves garlic
    • 3 tbsp olive oil
    • 300 g cherry tomatoes
    • ½ tsp sambal olek
    • ½ tsp sugar
    • 50 g arugula
    • salt
    • large frying pan
    • cooking spoon

    Chop garlic and fry briefly in olive oil. Add cherry tomatoes, almonds, sambal olek, sugar, and salt, and warm up briefly. Add arugula (roughly chopped), combine, and add some pasta water if necessary.

  • Step 3/3

    • 125 g mozzarella
    • balsamic cream for serving

    Combine spaghetti with tomato-arugula mixture, transfer to plates, and serve with torn mozzarella and balsamic cream.