Thursday, July 4, 2013

Surplus tomatoes? Try Summer Spaghetti

This has been a reasonably good year for tomatoes, although the recent rains will probably put an end to the crop.  Try this easy no-cook tomatoe sauce for spaghetti.  The contact of the cold sauce with the hot pasta releases a unique and delicious flavor.  It's a summer winner:


2 1/2 cups (about 1 lb.) peeled, seeded, and chopped fresh tomatoes
(Dip in boiling water for 45 - 60 seconds before peeling)
1/4 cup chopped fresh parsley
2 Tbsp. shredded fresh basil
1 onion, finely chopped
1 1/2 tsp. minced garlic (about 2 med. cloves)
6 to 8 pitted green olives, chopped
2 tsp. capers
1 1/2 Tbsp. wine vinegar or lemon juice
1/4 cup olive oil
1/4 tsp. each dried oregano and crushed red pepper
1/2 tsp. each paprika and pepper
1/8  tsp. salt
8 to 12 oz. spaghetti or other pasta
Combine all ingredients except pasta in a large bowl.  Let stand at room temperature for an hour, or refrigerate up to 8 hours.  Cook pasta according to package directions; drain.  Add the hot pasta to the tomato mixture and toss well.  Serve immediately.  Serves 4-6.

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