Spaghetti with four types of tomatoes and plenty of basil! By excellence, one of the favorite summer dishes for everyone, because it’s fresh, quick, and so delicious. I bought various types of tomatoes like cherry, yellow datterino, and red datterino, and finally, I chose a ribbed tomato which in my opinion has a sweet and unique flavor that gives the finished dish an extremely distinctive taste. This was exactly what I wanted to create, a tricolor first course with a unique taste like the spaghetti with four tomatoes.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 518.30 (Kcal)
- Carbohydrates 61.36 (g) of which sugars 12.90 (g)
- Proteins 7.22 (g)
- Fat 28.84 (g) of which saturated 4.15 (g)of which unsaturated 0.36 (g)
- Fibers 8.15 (g)
- Sodium 1,394.35 (mg)
Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz square spaghetti
- 1.76 oz cherry tomatoes
- 7 oz yellow datterini tomatoes
- 7 oz red datterini tomatoes
- 5.3 oz ribbed tomato
- 2 cloves garlic
- 10 leaves basil
- 2.1 oz extra virgin olive oil
- to taste salt
Tools
- Pan
- Bowl
Steps
For those who have a garden with fresh herbs always at hand, such as basil, parsley, rosemary, or sage, they are an added richness for amazing dishes and don’t forget thyme, marjoram, chives… Don’t underestimate balconies; it’s possible to grow herbs in pots alongside the flowers.
Chop all the tomatoes into small pieces,
season them with salt, extra virgin olive oil, basil, and let them marinate aside.
Cook the garlic with chili and extra virgin olive oil in a pan, let it brown, and turn off the heat. Tear the basil with your hands and add it to the oil. Pour the al dente thick spaghetti into the pan with the flavored oil and two tablespoons of pasta cooking water. With the heat off, also add the four cut and seasoned tomatoes. Ready to be served.
