Summer Spaghetti

My friend Brian gave me this recipe for Summer Spaghetti.

What a wonderful surprise! Super delicious! And so different. Perfect for Summer! No meat! No muss no fuss!
Everyone knows to combine tomatoes with basil and a little cheese. But this combines tomatoes, basil, parsley, onions, green olives, capers and garlic. The mixture alone would be excellent as a Bruschetta topping. Super delicious with the olives and capers. The only thing I added was a squeeze or two of lemon.

The recipe says that the combination of the hot spaghetti and cold tomato mixture lets off a delicious flavor and smell. They were right on! The delicious fresh herbs (which luckily were right in my yard), let off a delicious aroma. This dish would be even better when made with native tomatoes. However they are not ready yet in the garden, so I had to settle for store bought ones. Yes, the pictures show the true color of the tomatoes. Imagine how delicious and juicy native tomatoes would be?

You can also add a little grated cheese to the top of this if choose. I tried it both ways, and both are delicious. Or what about freshly shaved Parmesan cheese? Yum!

This is a basic marinated pasta dish. No fuss for Summer’s hot weather. Make the marinade in the am and refrigerate, and just boil some spaghetti or macaroni at suppertime, mix together and you’ve got a great meal!

The only difficulty I had (and I always seem to have) is in mixing the veggies in with the spaghetti. They always seem to go to the side of the serving bowl. When serving, you just have to grab some spaghetti and them some veggies to top with. Ziti or other macaroni may mix in better.

This dish is super delicious when eaten immediately. It’s also super super delicious when eaten the next day for lunch. The flavors and garlic melt into the spaghetti after sitting and are still fresh and delicious!

Summer Spaghetti

Print Recipe
Serves: 6 Cooking Time: 15 min

Ingredients

  • 1 lb firm ripe plum tomatoes, chopped
  • 1 medium onion, chopped
  • 8 large green olives, sliced
  • 2 garlic cloves, minced
  • 1/3 c. chopped fresh parsley
  • 2 Tbsp finely shredded basil or 3/4 tsp dried basil
  • 4 tsp capers, drained
  • 1 squeeze fresh lemon juice
  • 1/2 tsp paprika
  • 1/4 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 3 Tbsp red wine vinegar
  • 1/2 cup olive oil
  • 1 lb spaghetti or other type macaroni
  • Boiling water
  • Parmesan Cheese (optional)

Instructions

1

Chop tomatoes and onion. Slice green olives. Mince garlic. Chop basil and parsley.

2

Combine tomatoes, onion, olives, parsley, basil, capers, lemon juice, paprika, oregano, salt, pepper, wine vinegar and olive oil. Place in a zipper bag and place in the refigerator and marinate for at least 6 hours.

3

Cook shaghetti or macaroni in salted boiling water until al dente.

4

Drain macaroni, and mix the marinated mixture into the hot macaroni. Mix in thoroughly.

5

Serve and top with parmesan cheese if desired.

Notes

This dish is super delicious when eaten immediately. It's also super super delicious when eaten the next day for lunch. The flavors and garlic melt into the spaghetti after sitting and are still fresh and delicious!

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