Summer spaghetti

Summer spaghetti



  • red wine vinegar - 1 Tbsp
  • oregano - 1/2 tsp
  • olive oil - 1/2 c
  • fresh chopped parsley
  • fresh basil, chopped - 2 Tbsp
  • chopped garlic - 1 Tbsp
  • boiling salted water - 1 item
  • uncooked spaghetti - 1 lb
  • chopped medium onion - 1 item
  • drained capers - 2 tsp
  • jar green olives, chopped - 1 oz
  • chopped firm tomatoes - 1 lb

How to make summer spaghetti:

Toss the tomatoes, onion and olives with marinade made from the garlic, parsley, basil, capers, oregano, red wine vinegar and olive oil. Must be refrigerated at least 6 hours to thoroughly blend flavors. Just before serving, cook spaghetti in large kettle of boiling water. Cook between 8 to 12 minutes; drain. Immediately toss hot pasta with cold tomato sauce. Serve at once.

Note: The fresh cold tomato sauce also makes a great relish or as a salad dressing.

Recipe categories: Lunch/snacks, Salads, Spaghetti.

Summer spaghetti
Average rating: 4.4 of 5, total votes: 5
Cook. Time: PT15M
Total Time: PT15M

Cause of complaint:

Related ingredients:
sugar, cinnamon, eggs, vanilla, sour cream, salt, flour, small jar pimentos
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