Summer spaghetti

Summer spaghetti

11 ratings

ankehhh


„18 years ago, we visited Tuscany for the first time. In the middle of nowhere, we stopped at a tiny, family-run cantinetta, enjoyed the sunshine, the silence, the vino de casa, and ate the best pasta in the world. Whenever we want to relive this moment, I serve my summer spaghetti (no matter if it’s summer- or wintertime)! Want to publish your recipe? Send it to community@kitchenstories.io“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g
spaghetti
2 tbsp
almonds (blanched)
2 cloves
garlic
3 tbsp
olive oil
300 g
cherry tomatoes
½ tsp
sambal olek
1 pinch
sugar
1 pinch
salt
50 g
arugula
125 g
mozzarella
balsamic cream for serving
Metric
Imperial
  • 200 g spaghetti
  • 2 tbsp almonds (blanched)
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 300 g cherry tomatoes
  • ½ tsp sambal olek
  • 1 pinch sugar
  • 1 pinch salt
  • 50 g arugula
  • 125 g mozzarella
  • balsamic cream for serving

Utensils

  • large frying pan
  • colander
  • small frying pan
  • cooking spoon
  • cutting board
  • knife
  • large pot

Enjoy with

Pinot blanc (dry)
Fruity and crisp in taste

Nutrition per serving

Cal
617
Protein
21g
Fat
43g
Carb
38g

Step 1/3

  • 2 tbsp almonds (blanched)
  • 200 spaghetti
  • colander
  • small frying pan
  • cutting board
  • knife
  • large pot

Chop almonds and toast in a pan without any fat until golden. Cook spaghetti in salty water until al dente. When draining, keep some pasta water aside.

Step 2/3

  • 2 cloves garlic
  • 3 tbsp olive oil
  • 300 cherry tomatoes
  • ½ tsp sambal olek
  • 1 pinch sugar
  • 1 pinch salt
  • 50 arugula
  • large frying pan
  • cooking spoon

Chop garlic and fry briefly in olive oil. Add cherry tomatoes, almonds, sambal olek, sugar, and salt, and warm up briefly. Add arugula (roughly chopped), combine, and add some pasta water if necessary.

Step 3/3

  • 125 mozzarella
  • balsamic cream for serving

Combine spaghetti with tomato-arugula mixture, transfer to plates, and serve with torn mozzarella and balsamic cream.