Summer Spaghetti the Editors of Publications International, Ltd.
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|
|1/4||teaspoon dried oregano leaves|
|1||tablespoon red wine vinegar|
|1/2||cup olive oil|
|1||pound uncooked spaghetti|
- 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.
- 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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