Cold Spaghetti

I made this for recipe group and the first thing I want to say about it is that the directions aren't that clear. If the spaghetti is supposed to be cold, shouldn't you rinse it like you do when making a cold pasta salad? Well, that's what I did and then refrigerated it for a couple of hours before eating. When I ate it, I inhaled it. It was good, but you really have to like the ingredients. I don't think it would be universally appealing. With that being said, I'm glad I made it, tried it, & of course ate it. However, I'm not sure I would again unless someone gave me free garden tomatoes. Tomatoes are almost $3 a pound and the peeling and seeding was pretty time consuming & messy.

I liked this. I halved the recipe since it was only me eating it. I had some garden ripe tomatoes that were getting mushy. I didn't even bother peeling & seeding, just threw them in the blender. I did get out a bit of the water when I cored the top part out. I left out the sugar. I had WW pasta already in the fridge from the night before. I also used a splash of Lemon Olive Oil that a friend gave me. Gave it a nice fresh twist. It was a great, easy healthy lunch.