13 August 2007

Summer Spaghetti


















I can't believe that it's the middle of August already!!!! Where has the time gone? My mom always told me that it would be like this..that my life would pass before my eyes... and as a mom myself I know that mom's are always right. At least I know that now because I didn't believe her then. Someday my daughter will look back and know what I know already ...that I am indeed always right. At least there is no one to tell me differently!!!!

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.

**Summer Spaghetti**
  • 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
1. Chop tomatoes coarsely. Chop onion and olives finely. Mince garlic. Combine tomatoes, onion, olives, garlic, parsley, basil, capers, paprika and oregano in medium bowl; toss well. Drizzle vinegar over mixture.

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!!!

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

10 comments:

  1. mmm....your stuff always looks so yummy....email me a bite, o.k.?

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  2. You are very lucky to get tomatoes that actually taste of tomatoes! Then you can look forward to making a dish like this. Here in the UK our tomatoes are tasteless unless you are lucky enough to grow your own or go to a Farmer's Market. I love the name of the recipe.

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  3. This dish sounds wonderful and summery! Thanks for sharing it!

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  4. Valli, are those vineyards I see in the photo (beautiful and calming)?

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  5. Yum that pasta dish sounds really delicious. :)

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  6. Yes Nora, We are surrounded by vineyards here in the valley. We have well over 50 wineries in the Okanagan that produce some proven world class wines/

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  7. That photo is stunning and the recipe sounds delicious! I can't wait to try it when it gets warmer here.

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  8. I just saw some ripe local field ripened roma tomatoes at the market on the weekend. I will be picking up a bunch of them on the weekend.

    I like the idea of tossing the fresh ingredients with the pasta rather than cooking everything.

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  9. What a great view, Val!

    I was looking for a way to use some capers that are sitting in my cupboard, looking at me accusingly! This is perfect! However, I will leave out the olives, as I am not keen on them (I hope Jenn isn't listening!).

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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