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Spaghetti del contadino, Farmer;s Spaghetti Recipe

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This recipe for Spaghetti del contadino, Farmer;s Spaghetti is from Our Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


14 oz Spaghetti, us a good Italian pasta
1 1/4# ripe cherry tomatoes - the riper the better
1 T fresh Italian parsley finely chopped
6 T extra Virgin Olive Oil
4 cloves garlic, finely sliced
1 t dried oregano
2 dozen green olives, without pits
2 dozen black olives, without pits
1 T capers, packed in salt if available and rinsed
1 C fresh arugula leaves

Cut the cherry tomatoes in half and place them in a bowl with the chopped parsley. Adding the parsley to the tomatoes before cooking them in oil to enhance the flavor of the tomatoes. As the parsley sauces in the hot oil, it will lose some of its flavor. NOTE: If the parsley burns, it becomes toxic.

Thinly slice the garlic and add it to the room temperature extra virgin olive oil. Slowly heat the garlic and oil over a very low temperature so that the flavor of the garlic will infuse the oil as it is cooking.

When the oil and garlic are warm and have been gently cooked add the halved cherry tomatoes, parsley, oregano, green olives, black olives and rinsed capers to the pan.

Boil the pasta until it is al dente. Drain the pasta and add to the pan with the sauce. Cook for an additional two minutes.

Add the arugula leaves to the pasta and sauce just prior to serving so that it does not lose its flavor in the cooking process.

Serve hot with a drizzle of olive oil to future enhance the flavors in the dish.

Personal Notes:
Personal Notes:
The riper the cherry tomatoes, the sweeter and more delicious they are in the recipe! When tomatoes are fresh from the garden this makes an amazingly easy and tasty sauce.

Capers preserved in salt are more flavorful. If you can find them, be sure to rinse them in water before using to avoid a sauce that is too salty. Since they still retain some of their salt even after washing, they will properly season this dish. If you use capers preserved in brine, you may need to add salt in order to balance the flavors.

From Mamma Agate's Cookbook




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