Summer Spaghetti Recipe
Ingredients
| Ripe plum tomatoes | 1 pound, chopped | |
| Red onion | 1 Medium, chopped | |
| Black olives | 1 Can (10oz), sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| 2 tablespoons finely shredded fresh basil, or 3/4 teaspoon dried | ||
| Oregano | 1/4 Teaspoon | |
| Capers | 2 Teaspoon, drained | |
| Paprika | 1/2 Teaspoon | |
| Red wine vinegar | 1 Tablespoon | |
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| Cooked spaghetti | 16 Ounce, 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.
Chef
