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Summer Spaghetti

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Submitted by sugardog

YIELD

6 servings

PREP

COOK

10

READY

Ingredients

1 1
EACH EACH ONIONS
optional
6 6
EACH EACH GREEN OLIVES *
2 2
EACH EACH GARLIC CLOVES
¼ 59
CUP ML PARSLEY LEAVES
fresh,
2 3E+1
TABLESPOONS ML BASIL
fresh,
2 1E+1
TEASPOONS ML CAPERS
drained *
½ 2.5
TEASPOON ML PAPRIKA
¼ 1.3
TEASPOON ML OREGANO
dried, crumbled
1 15
TABLESPOON ML RED WINE VINEGAR
½ 118
CUP ML OLIVE OIL
1 453.6
POUND G SPAGHETTI

Directions

Chop tomatoes coarsely.

Chop onion and olives.

Mince garlic.

Combine tomatoes, onion, olives, garlic, parsley, capers, paprika and oregano in medium bowl; toss well.

Drizzle vinegar over tomato mixture.

Then pour oil over tomato mixture.

Stir until thoroughly mixed.

Refrigerate covered at least 6 hours or overnight.

Just before serving, cook spaghetti in large kettle of boiling salted water just until al dente, 8 to 12 minutes; drain well.

DO NOT RINSE.

Immediately toss hot pasta with cold marinated tomato sauce.

Serve at once.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 467 37% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 91mg 4%
Total Carbohydrate 21g 21%
Dietary Fiber 4g 16%
Sugars g
Protein 22g
Vitamin A 20% Vitamin C 26%
Calcium 4% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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