Summer Spaghetti Recipe
Summer spaghtti is a cheerful herbed vegetable pasta. Made with garlic and a three herb medley along with tomatoes and olives, the summer spaghetti is tossed to serve. A wonderful brunch pasta for the summer days!
Ingredients
1 pound firm ripe fresh plum tomatoes
1 medium onion
6 pitted green olives
2 medium cloves garlic
1/3 cup chopped fresh parsley
2 tablespoons finely shredded fresh basil or 3/4 teaspoon dried basil, crumbled
2 teaspoons drained capers
1/2 teaspoon paprika
1/4 teaspoon dried oregano, crumbled
1 tablespoon red wine vinegar
1/2 cup olive oil
1 pound uncooked spaghetti
Boiling salted water
Directions
Chop tomatoes coarsely.
Chop onion and olives.
Mince garlic.
Combine tomatoes, onion, olives, garlic, pars ley, basil, capers, paprika and oregano in medium bowl; toss well.
Drizzle vinegar over tomato mixture.
Then pour oil over tomato mixture.
Stir until thoroughly mixed.
Refrigerate, covered, at least 6 hours or overnight.
Just before serving, cook spaghetti in large kettle of boiling salted water just until al dente, 8 to 12 minutes; drain well.
Immediately toss hot pasta with cold marinated tomato sauce.
Chop onion and olives.
Mince garlic.
Combine tomatoes, onion, olives, garlic, pars ley, basil, capers, paprika and oregano in medium bowl; toss well.
Drizzle vinegar over tomato mixture.
Then pour oil over tomato mixture.
Stir until thoroughly mixed.
Refrigerate, covered, at least 6 hours or overnight.
Just before serving, cook spaghetti in large kettle of boiling salted water just until al dente, 8 to 12 minutes; drain well.
Immediately toss hot pasta with cold marinated tomato sauce.
