The best part of the summer right now is the overabundance of tomatoes in our gardens and at the farmer's markets. We grow fresh, juicy tomatoes just for the pleasure of tasting "Summer Spaghetti". It is one of our all-time favourite dishes!!!!! You can change it up with the addition of different cheeses such as ricotta, brie, cottage cheese, feta...whatever is on hand.
The photo was taken in the countryside overlooking Lake Okanagan in Naramata, British Columbia.
- 1-lb (450 g) firm, ripe tomatoes
- 1 medium onion
- 6 pitted green olives
- 2 medium cloves, garlic
- 1/3 cup parsley, chopped
- 2 tablespoons finely shredded basil or 3/4 tsp dried
- 1/2 teaspoon paprika
- 2 teaspoon capers (or omit)
- 1/2 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
2. Then pour oil over tomato mixture. Stir until thoroughly mixed. Refrigerate covered at least 6 hours or overnight. Just before serving, cook spaghetti in large kettle of boiling salted water just until al dente, 8 - 10 minutes. Drain well.
3. Immediately toss hot pasta with cold marinated tomato sauce. Serve at once.
Note: Add 1/2 cup ricotta, brie, cottage cheese, feta or other similiar cheeses before tossing. Delicious!!!
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