No-Cook-Tomato Spaghetti
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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
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- Total Time
- 20mins
-
- Serves
- 4
-
- Calories
- 570
This flavoursome sauce can be made the night before to allow the flavours to develop, or whizz it together when you get home from work for a quick and tasty pasta dish.
recipe updated 22 Oct 2020
Ingredients
-
- Tomato
- 750 g
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- Garlic clove
- 2
-
- Fresh basil leaves
- 10
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- Fennel seeds
- 2 teaspoons
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- Extra virgin olive oil
- 5 tablespoons
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- Salt & pepper
- as needed
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- Water
- as needed
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- Salt
- as needed
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- Spaghetti
- 400 g
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- Mozzarella cheese
- 300 g
Tools
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Food processor
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Wooden spoon
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Large mixing bowl
-
Large saucepan
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Food processor bowl
Step preview
- Add tomato, garlic clove and fresh basil leaves to a clean food processor bowl
- Blend until thick
- Get a clean large mixing bowl
- Transfer content of food processor bowl to large mixing bowl
- Add fennel seeds and extra virgin olive oil to the sauce
- Season with salt & pepper
- Add water and salt to a clean large saucepan
- Boil
- Add spaghetti to the pasta
- Cook until al dente
- Drain
- Transfer sauce to pasta
- Toss with mozzarella cheese
- Stir
- Serve immediately