Summer spaghetti
Summer spaghetti
Ingredients/Components
- 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.
Rating:
Related ingredients:
sugar, cinnamon, eggs, vanilla, sour cream, salt, flour, small jar pimentos
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