No-Cook Fresh Tomato Sauce Pasta
for hot summer days with spinach, cherry tomatoes and grana padano
Ingredients
- Spaghetti
- Multicolor Cherry Tomatoes
- Tomato(es)
- Basil
- Garlic Clove(s)
- Chili Flakes
- Ciabatta Bread
- Grana Padano Cheese
- Baby Spinach
Necessary elements
sheet pan, pot, strainer, hand blender, bowl, tongs
1. Bring a pot of salted water to a boil. Chop the garlic. Cut the cherry tomatoes in half. Cut the tomatoes in 2 and empty the inside. Cut the bread in half.
2. Cook the pasta 8-10 minutes until tender. Drain. Meanwhile, toast the slices of bread in a toaster.
3. Place the large tomatoes in a bowl or a container and use a hand blender to mash the tomatoes. The mixture does not have to be a smooth puree, there can be pieces of tomatoes left in it.
4. Add the garlic, chili flakes, a generous drizzle of oil, a few drops of red wine vinegar, half the Parmesan, salt and pepper to the tomatoes. Mix.
5. Add the cooked pasta to the tomatoes. Mix. Add the cherry tomatoes, spinach and the rest of the grana padano. Adjust salt and pepper to taste.
6. Serve the pasta with the bread and garnish with the basil. Add a drizzle of oil to taste. Bon appétit!