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Summer Spaghetti

Fettuccine.Inn's picture
Ingredients
  Ripe firm tomatoes 1 Pound, coarsely chopped
  Onion 1 Medium, chopped
  Green olives 6 , chopped
  Garlic 2 Clove (10 gm), minced
  Parsley 1 1⁄2 Cup (24 tbs), chopped
  Basil leaves 2 Tablespoon, finely shredded
  Drained capers 2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Dried oregano leaves 1⁄4 Teaspoon
  Red wine vinegar 1 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Uncooked spaghetti 1 Pound
Directions

MAKING
1) Take a medium bowl and toss well a mixture of tomatoes, onion, olives, garlic, parsley, basil, capers, paprika and oregano.
2) Sprinkle the mixture with vinegar and pour in oil, stirring until mixed well.
3) Cover and refrigerate for at least 6 hours or a whole night.

FINALIZING
4) On the next day, cook spaghetti following package instructions, immediately before serving and drain well.
5) Coat the hot pasta with cold tomato sauce.

SERVING
6) Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tomato
Preparation Time: 
45 Minutes
Servings: 
6

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 481 Calories from Fat 176

% Daily Value*

Total Fat 20 g30.8%

Saturated Fat 2.6 g12.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 41.2 mg1.7%

Total Carbohydrates 63 g21.1%

Dietary Fiber 5.1 g20.5%

Sugars 6.3 g

Protein 11 g22.5%

Vitamin A 47.8% Vitamin C 56.6%

Calcium 6.1% Iron 9.4%

*Based on a 2000 Calorie diet

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Summer Spaghetti Recipe