Title: Spaghetti with Cold Tomato Sauce
Categories: Pasta Sauce
Yield: 8 Servings
| 1 | | Yellow bell pepper |
| | | Salt and pepper |
| 1 | lb | Fresh plum tomatoes |
| 5 | oz | Cream cheese |
| 2 | | Garlic cloves |
| 3 | tb | Olive oil |
| 6 | | Basil leaves |
| 1 1/2 | lb | Spaghetti |
Put the pepper in a flame or under a broiler to char the skin all over.
Remove the skin, cut open the pepper, remove the seeds and finely dice the
flesh. Put in a small bowl with the lightly crushed garlic, a pinch of
salt and pepper and the oil; mix well. Plunge the tomatoes into boiling
water for 1 minutes, slide off the skins and dice the flesh. Put into a
mixing bowl and add the chopped pepper mixture and the cheese. Work
together with a wooden spoon, taste and adjust the seasoning and set aside.
Cook the pasta in plenty of boiling salted water until al dente; drain
well. Mix with the cold sauce and serve at once. Serves 8.