Summer Spaghetti Recipe
Summary
Difficulty LevelEasyServings6
Ingredients
1 pound ripe plum tomatoes, chopped
1 medium red onion, chopped
1 (2 ounce) can sliced black olives
1 garlic clove, minced
1/2 cup chopped fresh parsley
2 tablespoons finely shredded fresh basil, or 3/4 teaspoon dried
1/4 teaspoon oregano
2 teaspoons drained capers
1/2 teaspoon paprika (optional)
1 tablespoon red wine vinegar
1/2 cup extra-virgin olive oil
16 ounces spaghetti, cooked, drained
Directions
Place the tomatoes, onion, olives, garlic, parsley, basil, oregano, capers and paprika in a medium bowl; toss well to combine.
Drizzle the tomato mixture with the vinegar; then drizzle with the olive oil.
Stir to mix well.
Chill, covered, for 6 to 10 hours.
Prepare the spaghetti just before serving; then toss the hot pasta with the cold tomato mixture.
Serve at once.
Drizzle the tomato mixture with the vinegar; then drizzle with the olive oil.
Stir to mix well.
Chill, covered, for 6 to 10 hours.
Prepare the spaghetti just before serving; then toss the hot pasta with the cold tomato mixture.
Serve at once.
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