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Summer Spaghetti Recipe

   
 

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     Summer Spaghetti

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   Easy
Ingredients
1 lb firm ripe plum tomatoes
1 medium onion
6 pitted green olives
2 medium cloves garlic
1/3 cup chopped fresh parsley
3/4 tsp dried basil
2 tsp drained capers
1/2 tsp paprika
1/4 tsp dried oregano
 
1 TBS red wine vinegar
1/2 cup olive oil
1 lb uncooked spaghetti
boiling salted water
Instructions
Chop tomatoes coarsely. Chop onions and olives. Mince garlic. Combine tomatoes, onion, garlic, parsley, basil, capers, paprika and oregano in medium bowl; toss well. Drizzle vinegar over tomatoe mixture. Then pour oil over tomatoe 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 aldente, 8-12 minutes; drain well. Immediately toss hot pasta with cold marinated tomatoe sauce. Serve at once.
Serving Suggestions
I like to add freshly grated parmesan cheese to each serving. The contact of very cold sauce and hot spaghetti relaeases a unique and delish flavor.


Originally Submitted 8/25/2009





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