"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Summer Spaghetti Recipe

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This recipe for Summer Spaghetti, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamie Anne Marshall- Broken Arrow, OK
Added: Saturday, March 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. firm, fresh plum tomatoes
2 medium red onions
12 pitted green olives
4 medium garlic cloves
2/3 C. chopped cilantro
4 T. finely shredded basil
4 t. drained capers
1 t. paprika
1/2 t. dried oregano (triple the amount if using fresh)
2 T. balsamic vinaigrette
1/4. C. olive oil
2 lb. uncooked spaghetti
salt
Romano or Parmesan cheese, grated

Directions:
Directions:
Chop tomatoes, coarsely. Chop onion and olives. Mince garlic. Combine tomatoes, onion, olives, garlic, cilantro, basil, capers, paprika, and oregano in medium bowl. Toss well. Drizzle balsamic vinaigrette over tomato mixture. Then pour olive oil over tomato mixture. Stir until thoroughly mixed. Refrigerate covered at least 6 hours or overnight.
Just before serving, cook spaghetti in large kettle of boiling salted water just until el dente. Drain well. Immediately toss hot pasta with cold marinated tomato sauce. Serve at once with fresh, grated Romano or Parmesan cheese.
On a hot summer day, this is a good light meal with crusty bread.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes + wait 6 hours/overnight + 30 minutes
Personal Notes:
Personal Notes:
This is a new family favorite for my mom and I. I got the recipe from a good friend and fellow food enthusiast, Melanie Craddock.

 

 

 

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