Pasta 'al sugo freddo' from The Big Red Book of Tomatoes (page 210) by Lindsey Bareham

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on July 12, 2024

    This was OK, but doesn’t beat my favourite raw sauce for pasta. I accidentally used burrata instead of mozzarella, and it disappeared into the sauce. I think feta would have given it more zing. Plus maybe sone capers. Anyway, it’s quick and easy.

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