Spaghetti with Chilled Tomato Sauce

    30 minutes

    Fresh ripe tomatoes are blended with peeled garlic, fresh basil and olive oil then chilled. Tossed with cooked spaghetti and topped with grated Parmesan cheese.

    10 people made this

    Serves: 4 

    • 4 ripe tomatoes, peeled and seeded
    • 3 cloves garlic, peeled
    • 1/3 cup chopped fresh basil
    • 1 teaspoon extra virgin olive oil
    • 250g spaghetti
    • freshly grated Parmesan cheese, to serve

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a blender or food processor, combine the tomatoes, garlic, basil and oil and process until smooth. Cover and refrigerate.
    2. Cook spaghetti according to packet instructions; drain.
    3. Remove sauce from refrigerator and toss with spaghetti. Serve topped with freshly grated Parmesan cheese.

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    Reviews in English (7)


    Made it healthier. I thought this was very good. I eliminated the sugar and oil and added a little salt. Very refreshing with garden fresh tomatoes and basil! I am making it again today and might add some chopped mozzerella.  -  29 Sep 2008


    Hi, tomato pesto by any other name. Made as per recipe. I ate with hot freshly cooked pasta as I would normally with green pesto. Not bad at all, especially when parmesan added to taste. I like strong. When blended, good flavour balance between, tomatoes ,garlic (just on edge of too much) and basil (I love basil and tomatoes). !/2 tsp Sugar for me hardly ncessary. For my first recipe group review, I picked a winner. cheers  -  29 Jul 2011  (Review from Allrecipes USA and Canada)


    Made this for a picnic at the last minute and it turned out great. I doubled the recipe but next time I will not add any more garlic. On a hot summer day this is the perfect summer salad (it's still warm here in Naples, IT). The dish was liked by adults and children alike just the way the recipe was written.  -  19 Oct 2009  (Review from Allrecipes USA and Canada)