Spaghetti Rosso is made quickly from red pesto. The tomato and basil salad served on the side adds its own interesting touch. This dish is actually as quick to make as the time it takes to cook the pasta. A real lifesaver in the rush of everyday life.
Ingredients
- 350 g spaghetti
- 1 dl red pesto
Tomato and basil salad
- 200 g cherry tomatoes
- 1 bunch basil
- 1 tbsp red vinegar
- 1 tbsp olive oil
- 1 teaspoon sugar
- ½ teaspoon black pepper
Instructions
- Bring the pasta water to the boil. Add a generous amount of salt. Cook the spaghetti until crispy.
- Meanwhile, make the tomato and basil salad; chop the cherry tomatoes, tear the basil and toss in a bowl with the ingredients as directed. Leave to marinate.
- When the pasta is done, carefully pour off the cooking water and stir in the red pesto.
- Roll the spaghetti onto plates and garnish the edges of the dishes with the tomato and basil salad.
Nutrition (values are an approximate guide)
Calories: 410kcal | Carbohydrates: 72g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 241mg | Potassium: 315mg | Fiber: 4g | Sugar: 7g | Vitamin A: 513IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 2mg
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Last Updated on April 5, 2024 by Flavorado
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