Summer Spaghetti Recipe
Ingredients
1 pound (450 g) firm, ripe fresh plum tomatoes
1 medium onion
6 pitted green olives
2 medium cloves garlic
1/4 cup (80 ml) chopped fresh parsley
2 tablespoons (30 ml) finelyshredded fresh basil or 3/4 teaspoon (4 ml) dried basil, crumbled
2 teaspoons (10 ml) drained capers
1/2 teaspoon (2 ml) paprika
1/4 teaspoon (1 ml) dried oregano, crumbled
1 tablespoon (15 ml) red wine vinegar
1/2 cup (125 ml) olive oil
1 pound (450 g) uncooked spaghetti
Boiling salted water
Directions
Chop tomatoes coarsely.
Chop onion and olives.
Mince garlic.
Combine tomatoes, onion, olives, garlic, parsley, 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.
Chop onion and olives.
Mince garlic.
Combine tomatoes, onion, olives, garlic, parsley, 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.
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