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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!
Ingredients
  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
Directions

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

Cuisine: 
Italian
Course: 
Main Dish
Interest: 
Summer
Ingredient: 
Pasta

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