Bringing a tasty, healthy, nutritious, and light pasta dish to the table is not difficult at all. Don’t believe it? Then try my Summer Scent Spaghetti. They’re made with ingredients that immediately explode in our mouths with the taste of the beautiful season and are perfect for an outdoor lunch or dinner on hot days. So if you also love simple dishes that taste of sun and vacation, try this recipe.
Other simple spaghetti recipes that might interest you:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Summer Scent Spaghetti
- 9 oz spaghetti
- 1 cup tomato pulp
- 4 anchovies in oil
- 1.75 oz Taggiasca olives
- dried oregano
- 4 leaves basil
- 2 mozzarella balls (8.8 oz)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Bowl (small)
- 1 Pan
- 1 Pot
- 1 Colander
Preparation of Summer Scent Spaghetti
Pour the tomato pulp into a bowl and add a generous pinch of salt, a pinch of black pepper, and plenty of dried oregano.
Chop the anchovies and add them to the seasoning.
Roughly chop the Taggiasca olives and add them to the other ingredients along with the basil leaves and a generous tablespoon of oil.
Mix well, cover, and let marinate for at least 2 hours.
Transfer the seasoning to a pan, bring to the stove, and cook over low heat for about ten minutes, stirring often.
Meanwhile, boil the spaghetti in plenty of salted boiling water; drain al dente, but without draining them too much, and transfer directly to the seasoning pan.
Stir quickly, then add the mozzarella cut into pieces.
Divide the Summer Scent Spaghetti into individual plates, drizzle with a little oil, and serve immediately. Enjoy! Paola
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