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Spaghetti with fresh tomato sauce

Difficulty: Easy

4

Servings

20

Preparation (min)

120

Total (min)

Ingredients

  • 4 large ripe tomatoes, cut into 1 inch cubes (approximately 5 cups / 1250 ml)
  • ½ cup (125 ml) olive oil
  • 1 cup (250 ml) basil leaves, chopped
  • ½ tsp (2,5 ml) salt
  • 1 pack (500 g) of spaghetti of your choice
  • Salt and pepper for taste

Preparation

  1. In a large bowl, combine the tomatoes, the oil, the basil and the salt. Add pepper for taste. Keep aside for 2 hours.
  2. In salty water, cook the pasta al dente. Drain the pasta and keep 2 cups of the cooking water.
  3. Add the pasta onto the tomatoes. Mix and let the pasta absorb the juice for a few minutes.
  4. If necessary, add a bit of the cooking water or olive oil.
  5. The pasta can be accompanied by crumbled feta cheese or Parmesan.

 

Note: If you wish to use gluten-free pasta, we recommend to use chicken or vegetable broth instead of the cooking water, as it’s not good to use.

 

Photos : Tango [Vitalité Québec] MAY 2017

Recipe: Josée Fiset

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