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Summer Spaghetti


Makes 4 to 6 servings


1 pound firm ripe fresh plum tomatoes, coarsely chopped
1 medium onion, chopped
6 pitted green olives, chopped
2 medium cloves garlic, minced
1/3 cup chopped fresh parsley
2 tablespoons finely shredded fresh basil or 3/4 teaspoon dried basil
2 teaspoons drained capers
1/2 teaspoon paprika
1/4 teaspoon dried oregano leaves
1 tablespoon red wine vinegar
1/2 cup olive oil
1 pound uncooked spaghetti


  1. In medium bowl, combine tomatoes, onion, olives, garlic, parsley, basil, capers, paprika and oregano; toss well. Drizzle vinegar over tomato mixture. Pour oil over tomato mixture. Stir until thoroughly mixed. Refrigerate, covered, at least 6 hours or overnight.
  2. Just before serving, cook spaghetti according to package directions; drain well. Immediately toss hot pasta with cold marinated tomato sauce. Serve at once.

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