Summer Spaghetti *

Name: Summer Spaghetti *
Ingredients: 1 lb. firm ripe plum tomatoes; 1 medium onion; 6 pitted green olives; 2 medium cloves garlic; 1/3 c. chopped fresh parsley; 2 Tbsp. finely shredded fresh basil or 3/4 tsp. dried basil; 2 tsp. drained capers; 1/2 tsp. paprika; 1/4 tsp. dried oregano; 1 Tbsp. red wine vinegar; 1/2 c. olive oil; 1 lb. uncooked spaghetti

12 ingredients

10 steps

Ingredients

1 lb. firm ripe plum tomatoes
1 medium onion
6 pitted green olives
2 medium cloves garlic
1/3 c. chopped fresh parsley
2 Tbsp. finely shredded fresh basil or 3/4 tsp. dried basil
2 tsp. drained capers
1/2 tsp. paprika
1/4 tsp. dried oregano
1 Tbsp. red wine vinegar
1/2 c. olive oil
1 lb. uncooked spaghetti

Directions

1

Chop tomatoes coarsely.
2

Chop onion and olives.
3

Mince garlic. Combine tomatoes, onion, olives, garlic, parsley, basil, capers, paprika and oregano in medium bowl.
4

Toss well.
5

Drizzle vinegar over tomato mixture.
6

Then pour oil over mixture.
7

Refrigerate, covered, at least 6 hours or overnight.
8

Just before serving, cook spaghetti 8 to 10 minutes; drain well.
9

Immediately toss hot pasta with cold marinated tomato sauce.
10

Makes 4 to 6 servings.