Spaghetti con Salsa Fredda

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound spaghetti
    • salt
    • 8 tomatoes, peeled, seeded and diced
    • 2


    Cook spaghetti in boiling salted water until al dente - tender but still firm.

    Mix together diced tomatoes, chopped garlic, basil and parsley. Moisten with olive oil; season generously with salt and freshly ground black pepper, and serve on drained hot spaghetti with freshly grated Parmesan cheese.