Summer Spaghetti

This pasta is designed for hot weather. The sauce never touches a stove. Chopped Roma tomatoes, green olives, garlic, capers, parsley, basil, and oregano get marinated overnight in olive oil and red wine vinegar. Then that cold, punchy sauce gets tossed with piping hot spaghetti right out of the pot.

The contrast of hot pasta and cold sauce is the whole point. The heat from the noodles warms the tomatoes just enough to release their juices, while the garlic and herbs stay bright and fresh instead of cooking down into something muted.

Do not rinse the pasta after draining. The starchy surface helps the sauce cling to every strand instead of pooling at the bottom of the bowl.

Kitchen Tips

• Marinate for at least 6 hours, overnight is better. The flavors need time to meld and the tomatoes release liquid that becomes the sauce.
• Use ripe Roma tomatoes for the best results. Watery beefsteak tomatoes dilute the sauce too much.
• Toss the hot pasta with the cold sauce immediately after draining. Waiting even a few minutes means the pasta clumps together.
• The capers and olives bring plenty of salt. Taste before adding any extra.

Variations

• Add a ball of torn fresh mozzarella when tossing for a creamy, melty addition.
• Swap green olives for Kalamata olives and add a crumble of feta for a Greek-inspired version.
• Toss in a handful of toasted pine nuts for crunch and richness.