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!
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
Parmesan Cheese (optional)
Chop tomatoes and onion. Slice green olives. Mince garlic. Chop basil and parsley.
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.
Cook spaghetti or macaroni in salted boiling water until al dente.
Drain macaroni, and mix the marinated mixture into the hot macaroni. Mix in thoroughly.
Serve and top with parmesan cheese if desired.
- Prep Time: 15 min & 6 hrs
- Cook Time: 8 min
- Category: pasta
Keywords: summer spaghetti, garden tomatoes, spaghetti