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Summer Spaghetti

American.foodie's picture
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!
  Firm ripe fresh plum tomatoes 1 Pound
  Onion 1 Medium
  Olives 6
  Garlic cloves 2 Medium
  Chopped fresh parsley 1⁄3 Cup (5.33 tbs)
  Finely shredded fresh basil/3/4 teaspoon dried basil, crumbled 2 Tablespoon
  Drained capers 2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Dried oregano 1⁄4 Teaspoon, crumbled
  Red wine vinegar 1 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Uncooked spaghetti 1 Pound
  Boiling salted water 1

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.
Serve hot pasta with cold marinated tomato sauce.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2874 Calories from Fat 1060

% Daily Value*

Total Fat 119 g183.8%

Saturated Fat 15.1 g75.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1256.3 mg52.3%

Total Carbohydrates 373 g124.4%

Dietary Fiber 26.5 g106%

Sugars 35.7 g

Protein 65 g129.1%

Vitamin A 147% Vitamin C 138.5%

Calcium 49.9% Iron 29.7%

*Based on a 2000 Calorie diet

Summer Spaghetti Recipe