Summer Spaghetti * Recipe

Name: Summer Spaghetti *
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. firm ripe plum tomatoes; 1 medium onion; 6 pitted green olives; 2 medium cloves garlic; 1/3 c. chopped fresh parsley; 2 Tbsp. finely shredded fresh basil or 3/4 tsp. dried basil; 2 tsp. drained capers; 1/2 tsp. paprika; 1/4 tsp. dried oregano; 1 Tbsp. red wine vinegar; 1/2 c. olive oil; 1 lb. uncooked spaghetti

Servings: persons

1 lb. firm ripe plum tomatoes
1 medium onion
6 pitted green olives
2 medium cloves garlic
1/3 c. chopped fresh parsley
2 Tbsp. finely shredded fresh basil or 3/4 tsp. dried basil
2 tsp. drained capers
1/2 tsp. paprika
1/4 tsp. dried oregano
1 Tbsp. red wine vinegar
1/2 c. olive oil
1 lb. uncooked spaghetti

1
Chop tomatoes coarsely.
2
Chop onion and olives.
3
Mince garlic. Combine tomatoes, onion, olives, garlic, parsley, basil, capers, paprika and oregano in medium bowl.
4
Toss well.
5
Drizzle vinegar over tomato mixture.
6
Then pour oil over mixture.
7
Refrigerate, covered, at least 6 hours or overnight.
8
Just before serving, cook spaghetti 8 to 10 minutes; drain well.
9
Immediately toss hot pasta with cold marinated tomato sauce.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. firm ripe plum tomatoes, 1 medium onion, 6 pitted green olives, 2 medium cloves garlic, and more.

Yes, Summer Spaghetti * falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Spaghetti *

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