No-Cook Summer Pasta
Total time
Author: Emma
Cuisine: Italian
Serves: 2-3
- 2 pints (790g) cherry tomatoes, halved
- ¼ cup (60ml) olive oil
- 3 garlic cloves, minced
- 10 large basil leaves, thinly sliced
- pinch chili flakes (optional)
- 1 tbsp good quality balsamic vinegar
- ¼ tsp sea salt
- pepper to taste
- ¾ cup parmesan, grated (plus more for serving-optional!)
- ½ lb (225g) wholewheat spaghetti (or other pasta of choice!)
- Combine all the ingredients except for the pasta and cheese in a large bowl.
- Cover and allow to macerate for 3-6 hours
- When you are ready to eat, simply cook pasta according to package instructions, and drain
- Return the cooked pasta to the warm pan, and pour the tomato mixture and cheese over the top of the pasta
- Using kitchen tongs, toss everything together until the pasta has a nice oily coating
- Serve in warmed bowls
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/cook-summer-pasta/
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