See Also: Summer Spaghetti(recipes)
Summer Spaghetti with Tomato and Brie(recipes)
Individual summer puddings with summer berries(recipes)
spaghetti(dictionary)
Spaghetti Pie(recipes)
spaghetti(dictionary)
Santa Fe Spaghetti(recipes)
spaghetti western(dictionary)
Spaghetti Junction(dictionary)
Spaghetti with Courgettes(recipes)

Summer Spaghetti (recipes)




Yield: Makes 4 to 6 servings



Ingredients:



1pound firm ripe fresh plum tomatoes, coarsely chopped

1medium onion, chopped

6pitted green olives, chopped

2medium cloves garlic, minced

1/3cup chopped fresh parsley

2tablespoons finely shredded fresh basil or 3/4 teaspoon dried basil

2teaspoons drained capers

1/2teaspoon paprika

1/4teaspoon dried oregano leaves

1tablespoon red wine vinegar

1/2cup olive oil

1pound uncooked spaghetti









Preparation:





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.