Summer Pasta

By á-8108

Pasta

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

Preparation

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.