Summer Spaghetti
Yield
6 servingsPrep
Cook
10Ready
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian plum (roma) tomatoes
|
|
| 1 | each |
onions
optional |
|
| 6 | each |
green olives
|
*
|
| 2 | each |
garlic cloves
|
|
| ¼ | cup |
parsley leaves
fresh, |
|
| 2 | tablespoons |
basil
fresh, |
|
| 2 | teaspoons |
capers
drained |
*
|
| ½ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
oregano
dried, crumbled |
|
| 1 | tablespoon |
red wine vinegar
|
|
| ½ | cup |
olive oil
|
|
| 1 | pound |
spaghetti
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian plum (roma) tomatoes
|
|
| 1 | each |
onions
optional |
|
| 6 | each |
green olives
|
*
|
| 2 | each |
garlic cloves
|
|
| 59 | ml |
parsley leaves
fresh, |
|
| 3E+1 | ml |
basil
fresh, |
|
| 1E+1 | ml |
capers
drained |
*
|
| 2.5 | ml |
paprika
|
|
| 1.3 | ml |
oregano
dried, crumbled |
|
| 15 | ml |
red wine vinegar
|
|
| 118 | ml |
olive oil
|
|
| 453.6 | 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.
