Summer spaghetti

Summer spaghetti

Based on 27 ratings
Anke

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)!"

Difficulty

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

Ingredients

Servings2
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
MetricImperial

Utensils

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

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-prepare-garlic

How to prepare garlic

how-to-toast-nuts

How to toast nuts

how-to-cook-pasta

How to cook pasta

Nutrition per serving

Cal617
Protein21 g
Fat43 g
Carb38 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.

Tags

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