🫙 From the Spice Rack
Summer Spaghetti with Gazpacho Sauce
1 lb Thin spaghetti 1 Bay leaf 1 tb Salt 4 tb Olive oil 1 Garlic clove -- pressed 4 lg Tomatoes -- peeled and seeded -- divided 1 tb White wine vinegar 1 tb Fresh basil -- minced
sideeasy
Ingredients8 items
Ingredients
- 1lbthin spaghetti
- 1bay leaf
- 1tbsp salt
- 4tbsp olive oil
- 1garlic clove -- pressed
- 4large tomatoes -- peeled and seeded
- 1tbsp fresh basil -- minced
- 1tbsp fresh oregano -- minced
Directions
- 1
1 lb Thin spaghetti 1 Bay leaf 1 tb Salt 4 tb Olive oil 1 Garlic clove -- pressed 4 lg Tomatoes -- peeled and seeded -- divided 1 tb White w
- 2
Drain well, discard bay leaf, mix with oil and garlic, and chill
- 3
Mince half the cucumber, onion and pepper
- 4
Mince one of the tomatoes and reserve
- 5
Place rest of tomatoes in blender or food processor with vinegar, basil, oregano, thyme, minced nasturtium blossoms and saffron
- 6
Add rest of cucumber, onion and pepper, and pulse several times to chop coarsely
- 7
Stir in sherry and add salt to taste
- 8
Mix sauce with spaghetti