Summer Spaghetti

By Nemo

Ingredients

• 1 lb tomato (plum); firm, ripe, fresh
• 1 medium onion
• 6 pitted green olives
• 2 medium garlic
• 1/2 cup parsley (fresh); chopped
• 2 Tbs basil (fresh); shredded, finely
• 1/4 tsp basil (dried)
• 1/2 tsp red pepper flakes (dried)
• 1/4 tsp oregano (dried); crumbled
• 1 Tbs red wine vinegar
• 1/2 cup olive oil
• 1 lb spaghetti; uncooked
• water, salted; boiling

Preparation

Step 1

Course chop tomatoes; chop onion and olives; mince garlic. Combine tomatoes, onion, olives, garlic, and spices in medium mixing bowl. Toss well. Drizzle mixture with red wine vinegar and olive oil. Stir until well mixed. Refrigerate covered for at least 6 hours or overnight. Just before serving, cook spaghetti until al dente (8-12 min.). Drain well. Immediately toss hot pasta with cold tomato sauce and serve at once.