Cold Spaghetti with Spicy Raw Sauce

1. 1

   Bring a large pot of water to boil over medium heat for the pasta.

2. 2

   Broil or char the red bell pepper under hot broiler with oven door slightly ajar or roast it over flame burner holding the pepper with tongs.

3. 3

   Put the pepper into bowl and cover it with plastic wrap.

4. 4

   Let cool, then peel, seed and finely chop.

5. 5

   Set aside.

6. 6

   When the water comes to a boil, add some salt.

7. 7

   Cut an X shaped mark gently through the tomato skins at the stem end, then add them to the boiling water.

8. 8

   Boil for 1 full minute, then remove them with a spider or tongs and cool on the counter for 1 to 2 minutes.

9. 9

   Do not cold shock.

10. 10

    The heat will gently cook the tomato a bit.

11. 11

    Add pasta to the boiling water and cook to al dente.

12. 12

    Drain, run under cold water and drain again.

13. 13

    Put the extra-virgin olive oil into a large shallow serving dish and stir in the chile and grated or garlic paste.

14. 14

    Peel the tomatoes and cut them in half; seed and chop.

15. 15

    Add them to the garlic oil mixture along with the chopped roasted red bell pepper.

16. 16

    Stir in most of the basil, reserving a little for garnish.

17. 17

    Add the pasta and toss to combine.

18. 18

    Garnish with extra basil and black pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.