• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dish Recipes

    Spaghetti with Cold Tomato-Mint Sauce

    Modified: Dec 1, 2019 · Published: Jul 25, 2010 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    I picked up one of Lidia's books from the library, and picked out a summery pasta recipe to make first. It was in the section of recipes from Sardinia. It was pretty easy to put together, especially since you don't cook the sauce! I used whole wheat spaghetti, and by the time the water boiled, I was almost done prepping the sauce. Fresh mint really makes this sauce different, and the depth that you get from toasting the pine nuts is really wonderful. I happened to have some toasted pine nuts leftover from the Balsamic Zucchini I made a few days ago, so that made it even easier. Bonus!

    Bowl of spaghetti with sauce.

    Spaghetti with Cold Tomato-Mint Sauce
    Lidia Cooks From the Heart of Italy: A Feast of 175 Regional Recipes - Lidia Matticchio Bastianich and Tanya Bastianich Manuali

    Serves 6

    For the Sauce:
    12 ounces ripe cherry tomatoes, about 2 ½ cups
    ½ cup loosely packed fresh basil leaves
    ¼ cup loosely packed fresh mint leaves
    ¼ cup pine nuts, lightly toasted
    2 small anchovy fillets, finely chopped (2 teaspoons)
    1 plump garlic clove, crushed and peeled
    ½ teaspoon kosher salt
    ⅛ teaspoon peperoncino flakes, or to taste
    ⅓ cup extra-virgin olive oil
    ¼ cup small capers, drained

    For the Pasta:
    1 pound spaghetti
    2 tablespoons chopped fresh parsley
    1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor), plus more for passing

    RECOMMENDED EQUIPMENT: A large pot for cooking the pasta; a food processor; a large, deep serving bowl

    -Fill the big pot with salted water (at least 6 quarts with a tablespoon kosher salt), and heat to a rolling boil.

    -To make the sauce: Rinse the cherry tomatoes, basil, and mint leaves, and pat dry. Put them all in the food-processor bowl along with the pine nuts, anchovies, garlic, salt, and peperoncino. Process until puréed, scraping down the work bowl as needed. With the machine running, pour in the olive oil in a slow, steady stream, forming a thick, emulsified sauce. If serving now, scrape the sauce into a warmed deep serving bowl, and stir in the whole capers.

    -When the pasta water is boiling, drop in the spaghetti, stirring and separating the strands. Cover the pot, return the water to a boil over high heat, then set the cover ajar, and cook the pasta until al dente. While the pasta cooks, ladle some of the boiling water into the serving bowl to warm it. Scrape in the sauce, and stir in the capers.

    -Lift the spaghetti from the pot, let drain for a moment, drop it into the bowl, and toss well, until all the strands are coated with sauce. Sprinkle over it the parsley and grated cheese, and toss again. Serve immediately, passing more grated cheese at the table.

    MacGourmet Rating: 4 Stars

    More Main Dish Recipes

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Chicken and veggies simmering in a saucepan.
      Chicken a la King
    • Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.
      Dill Chicken Paillards with Tomato-Dill Relish

    Reader Interactions

    Comments

    1. Joanne

      July 26, 2010 at 11:06 pm

      I love this new take on a raw tomato sauce! Leave it to Lidia to spice it up.

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Summer Recipes

    • Fattoush Salad with Homemade Pita Chips
    • Spicy Salmon Poke Bowls
    • Elvis-Style Frozen Bananas
    • Smoked Salmon Roll-ups
    • Veggie Cream Cheese Roll-ups
    • Easy Instant Pot Herbed Potato Salad
    • Settino's Italian Bruschetta

    Refreshing Summer Beverages

    • Easy Homemade Cold Brew Coffee
    • Guava Cooler Tequila Cocktail
    • Peanut Butter Banana Milkshake with Bacon
    • Watermelon Sugar High Tequila Cocktail
    • Passionfruit Margaritas
    • The Grace Lane Graduate Gin Cocktail
    • Cucumber Moscow Mule

    Popular Now

    • Two slices of rhubarb custard pie on plates with forks.
      Rhubarb Custard Pie
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Tray of cocktails made with watermelon, mint, lime, and tequila with a bottle of Tajin seasoning in the background.
      Watermelon Sugar High Tequila Cocktail
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.