Ingredients30 m servings 288 cals
- In a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. Cover and refrigerate sauce.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Remove sauce from refrigerator and pour over spaghetti. Toss to coat and serve topped with Parmesan cheese.
Per Serving: 288 calories; 5 g fat; 48.3 g carbohydrates; 12.4 g protein; 7 mg cholesterol; 180 mg sodium. Full nutrition
ReviewsRead all reviews 5
Made this for a picnic at the last minute and it turned out great. I doubled the recipe but next time I will not add any more garlic. On a hot summer day this is the perfect summer salad (it'...
I thought this was very good. I eliminated the sugar and oil and added a little salt. Very refreshing with garden fresh tomatoes and basil! I am making it again today and might add some chopped ...
Made this for Recipe Group: 23, July 2011 I made this as written with the exception of peeling and seeding the tomatoes. I just put all the ingredients in the Magic Bullet and blended. The t...
I made this for recipe group and the first thing I want to say about it is that the directions aren't that clear. If the spaghetti is supposed to be cold, shouldn't you rinse it like you do when...