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Summer Pasta



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  • 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



Step 1

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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