Cold Spaghetti With Spicy Raw Sauce
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
65
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Bring a large pot of water to boil over medium heat for the pasta
2
Broil or char the red bell pepper under hot broiler with oven door slightly ajar or roast it over flame burner holding the pepper with tongs
3
Put the pepper into bowl and cover it with plastic wrap
4
Let cool, then peel, seed and finely chop
5
Set aside
6
When the water comes to a boil, add some salt
7
Cut an X shaped mark gently through the tomato skins at the stem end, then add them to the boiling water
8
Boil for 1 full minute, then remove them with a spider or tongs and cool on the counter for 1 to 2 minutes
9
Do not cold shock
10
The heat will gently cook the tomato a bit
11
Add pasta to the boiling water and cook to al dente
12
Drain, run under cold water and drain again
13
Put the extra-virgin olive oil into a large shallow serving dish and stir in the chile and grated or garlic paste
14
Peel the tomatoes and cut them in half; seed and chop
15
Add them to the garlic oil mixture along with the chopped roasted red bell pepper
16
Stir in most of the basil, reserving a little for garnish
17
Add the pasta and toss to combine
18
Garnish with extra basil and black pepper and serve