Recipe of Summer Spaghetti - Food Recipes

-- MasterCook Extracted --

Summer Spaghetti

Recipe By : The Treasury of Creative Cooking
Serving Size : 6
Preparation Time :0:00
Categories : Italian Pasta-Cold Salads

Ingredients - Preparation Method:

1 pound Roma tomatoes -- * see note 1 medium onion -- optional 6 green olives 2 garlic cloves -- minced 1/4 cup parsley, fresh -- chopped 2 tablespoons basil, fresh -- shredded 2 teaspoons capers -- drained 1/2 teaspoon paprika 1/4 teaspoon oregano, dried -- crumbled 1 tablespoon red wine vinegar 1/2 cup olive oil 1 pound spaghetti * the very best you can find Chop tomatoes coarsely. Chop onion (optional, remember?) 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. Note: In this dish, the contact of the very cold sauce with the hot spaghetti releases a unique and delicious flavor. The resulting tepid pasta salad makes a refreshing lunch or light supper on a hot summer day. Or, you may serve the versatile sauce as a relish with grilled meats, as a dressing for mixed greens, or stirred into cooled cooked rice. - - - - - - - - - - - - - - - - - -