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Summer Spaghetti Recipe

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

Contributor:  
Contributor:  
Karen Rio-Russomano
Added: Tuesday, October 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb plum tomatoes
1 medium onion
6 pitted green olives
2 medium cloves garlic
1/3 cup chopped fresh parsley
2 tbsp shredded fresh basil or tsp dried basil, crumbled
2 tsp drained capers
1/2 tsp paprika
1/4 tsp dried oregano
1 tbsp red wine vinegar
1/2 cup olive oil
1 lb uncooked spaghetti

Directions:
Directions:
Chop tomatoes, onions, and olives. Mince garlic. Combine tomatoes, onion, olives, garlic, parsley, basil, capers, paprika, and oregano in medium bowl; toss well. Drizzle vinegar over tomato mixture. Stir until thoroughly mixed. Refrigerate covered for at least 6 hrs.

Just before serving, cook spaghetti in large kettle of water just until aldente. Immediately toss hot pasta with cold marinated tomato sauce.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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