This refreshing Spaghetti with Cold Tomato Sauce is a delightful twist on traditional Italian pasta dishes. Unlike hot marinara, this sauce is prepared raw, highlighting the bright, sweet flavors of ripe plum tomatoes and smoky, charred bell peppers. The dish is enriched with creamy cream cheese and fresh basil, creating a unique texture that is both silky and chunky. It’s an excellent choice for summer lunches, picnics, or light weeknight dinners when you want something substantial but cool. The combination of al dente pasta tossed in this chilled mixture offers a satisfying meal that feels light yet hearty, making it a versatile addition to any Mediterranean-inspired menu.
Spaghetti With Cold Tomato Sauce
Description
This refreshing Spaghetti with Cold Tomato Sauce is a delightful twist on traditional Italian pasta dishes. Unlike hot marinara, this sauce is prepared raw, highlighting the bright, sweet flavors of ripe plum tomatoes and smoky, charred bell peppers. The dish is enriched with creamy cream cheese and fresh basil, creating a unique texture that is both silky and chunky. It&# 226;ÂÂs an excellent choice for summer lunches, picnics, or light weeknight dinners when you want something substantial but cool. The combination of al dente pasta tossed in this chilled mixture offers a satisfying meal that feels light yet hearty, making it a versatile addition to any Mediterranean-inspired menu.Ingredients
Directions
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Char the yellow bell pepper by placing it directly over a gas flame or under a broiler until the skin is blackened and blistered all over.
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Place the charred pepper in a bowl, cover with a plate to steam, and let sit for 10 minutes to loosen the skin.
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Peel off the blackened skin, cut the pepper open, remove the seeds, and finely dice the flesh.
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In a small bowl, combine the diced pepper, 2 lightly crushed garlic cloves, a pinch of salt, pepper, and 3 tablespoons of olive oil; mix well.
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Bring a large pot of water to a boil. Plunge the plum tomatoes into the boiling water for 1 minute, then transfer to an ice bath or cold water.
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Slide off the tomato skins and dice the flesh.
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In a large mixing bowl, combine the diced tomatoes, the pepper-garlic mixture, and the cream cheese.
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Work the ingredients together with a wooden spoon until combined. Taste and adjust seasoning with additional salt and pepper if needed. Set aside to chill.
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Cook the spaghetti in plenty of boiling salted water until al dente. Drain well and rinse briefly with cold water to stop the cooking process.
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Toss the drained spaghetti with the cold tomato sauce until evenly coated. Serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 3.9kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 0.9g1%
- Dietary Fiber 0.3g2%
- Sugars 0.5g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute the cream cheese with a vegan cream cheese alternative or omit it for a lighter, oil-based sauce.
The sauce can be prepared a day in advance. Store it in the refrigerator and bring to room temperature before serving, or serve cold as a pasta salad.
If you cannot find yellow bell peppers, red or orange peppers work well and add similar sweetness.
Ensure the pasta is thoroughly drained and cooled to prevent the sauce from becoming watery.
