Spaghetti with cold tomato sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SPAGHETTI AL POMODORO FREDDO | ||
| 1 | each | Yellow bell pepper |
| Salt and pepper | ||
| 1 | pounds | Fresh plum tomatoes |
| 5 | ounces | Cream cheese |
| 2 | eaches | Garlic cloves |
| 3 | tablespoons | Olive oil |
| 6 | eaches | Basil leaves |
| 1½ | pounds | Spaghetti |
Directions
INGREDIENTS
DIRECTIONS
Put the pepper in a flame or under a broiler to char the skin all over. Remove the skin, cut open the pepper, remove the seeds and finely dice the flesh. Put in a small bowl with the lightly crushed garlic, a pinch of salt and pepper and the oil; mix well. Plunge the tomatoes into boiling water for 1 minutes, slide off the skins and dice the flesh. Put into a mixing bowl and add the chopped pepper mixture and the cheese. Work together with a wooden spoon, taste and adjust the seasoning and set aside. Cook the pasta in plenty of boiling salted water until al dente; drain well. Mix with the cold sauce and serve at once. Serves 8.
Submitted By EARL SHELSBY On 01-28-95