Summer Pasta

Pasta

Summer Pasta
Summer Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. Firm, ripe fresh plum tomatoes

  • 1

    medium onion

  • 6

    pitted green olives (I like to use alot of kalamata olives)

  • 2

    medium garlic cloves

  • 1/3

    cup chopped fresh parsley

  • 2

    Tbs. finely shredded fresh basil or 3/4 tsp. dried

  • 2

    tsp. drained capers

  • 1/2

    tsp. paprika

  • 1/4

    tsp. dried oregano

  • 1

    Tbs. red wine vinegar

  • 1/2

    cup olive oil

  • 1

    lb. uncooked spaghetti

Directions

1. Coursely chop tomatoes. 2. Chop onion. Cut olives in half, mince garlic. 3. Combine tomatoes, onion, olives, garlic, parsley, shredded basil, capers, paprika and oregano in a medium bowl, toss well. Drizzle vinegar over tomato mixture. Then pour olive oil over tomatoes and toss again. Stir until throughly mixed . 4. Refridgerate covered at least 6 hours or overnight. 5. Cook pasta according to package directions. When done drain and add to tomato mixture and serve.

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