Italian Recipes Blog

Summer Spaghetti

A recipe for summer spaghetti with a marinated tomato sauce. Perfect for a light lunch or supper on a hot day.

This sauce can be used in many ways. If you use it with hot pasta, when the cold sauce contacts the hot pasta, a wonderful aroma and taste develop. Also use is as a relish for grilled meats or as a dressing for mixed greens. And it is wonderful when mixed with rice.

In a large bowl, mix:

about a pound of coarsely chopped, ripe, but firm tomatoes. Plum tomatoes are best.

6 green olives, chopped.

A small onion, chopped fine. Be careful that you don't add too much onion. It has a tendency to overpower the sauce. It is best to add it a bit at a time to get the taste that you want.

2 chopped or minced medium sized garlic cloves.

1/3 cup parsley, chopped.

2 tablespoons of finely chopped or shredded fresh basil. You can substitute 3/4 teaspoon dried basil.

2 teaspoons capers.

1/2 teaspoon paprika.

1/4 teaspoon dried oregano.

Add one tablespoon red wine vinegar and 1/2 cup olive oil.

Stir and let sit in refrigerator at least six hours - best over night.

As it sits, test it to see if you need more onions or any other ingredients.

This enough for 1 lb or 500 grams of spaghetti.

Mix cold marinade with hot spaghetti just before serving.

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