Summer spaghetti

Name: Summer spaghetti
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: italian
Ingredients: 7 oz spaghetti; 2 tbsp almonds (blanched); 2 cloves garlic; 3 tbsp olive oil; 10.5 oz cherry tomatoes; 0.5 tsp sambal olek; 0.5 tsp sugar; 2 oz arugula; 4.5 oz mozzarella; salt; balsamic cream for serving

Based on 27 ratings

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Anke

Community member

"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)!"

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

200 g

spaghetti

2 tbsp

almonds (blanched)

2 cloves

garlic

3 tbsp

olive oil

300 g

cherry tomatoes

½ tsp

sambal olek

½ tsp

sugar

50 g

arugula

125 g

mozzarella

salt

balsamic cream for serving

Utensils

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

Nutrition per serving

Cal617

Fat43 g

Protein21 g

Carb38 g

Step 1/3
- 2 tbsp almonds (blanched)
- 200 g 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 g cherry tomatoes
- ½ tsp sambal olek
- ½ tsp sugar
- 50 g arugula
- salt
- 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 g mozzarella
- balsamic cream for serving
Combine spaghetti with tomato-arugula mixture, transfer to plates, and serve with torn mozzarella and balsamic cream.
Enjoy your meal!