Summer spaghetti

Summer spaghetti

Based on 27 ratings
In app
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 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
200 g
spaghetti
2 tbsp
almonds (blanched)
2 cloves
garlic
3 tbsp
olive oil
300 g
cherry tomatoes
œ tsp
sambal olek
œ tsp
sugar
50 g
arugula
125 g
mozzarella
salt
balsamic cream for serving
MetricImperial

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Utensils

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

Nutrition per serving

Cal617
Fat43 g
Protein21 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
    • Âœ tsp sambal olek
    • Âœ 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.

  • Enjoy your meal!

    Summer spaghetti

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How-To Videos

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Tags

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