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Summer spaghetti

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Ingredients/Components

salt - 1/8 tsp
freshly ground black pepper - 1 item
juice of 1 lime
chopped cilantro - 1 Tbsp
virgin olive oil - 1 Tbsp
garlic cloves, finely chopped - 4 item
capellini or other thin spaghetti - 8 oz
oil-cured black olives, pitted and finely chopped - 5 item
small hot chili pepper, seeded, deribbed and finely chopped optional - 1 item

How to make summer spaghetti:

Put the chopped tomatoes in a strainer set over a large bowl; place the bowl in the refrigerator and let the tomatoes drain for at least 30 minutes.

Put 3 quarts of water on to boil with 1 1/2 teaspoons of salt. In a separate bowl, combine the garlic, olives, chili pepper, oil, lime juice, cilantro, salt and pepper. Refrigerate the mixture. Drop the capellini into the boiling water. Begin testing the pasta after 3 minutes and continue to cook until it is al dente.

While the pasta is cooking, combine the garlic mixture with the drained tomatoes; discard the juice. Drain the pasta, put it in a bowl and toss it immediately with the sauce.

Recipe categories: Lunch/snacks, Salads, Spaghetti.

Rating:

3.8

Average rating: 3.8, total votes: 9

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