This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets' delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Caesar Salad and a nice chilled glass of rosé wine.

This is a great dish to play with! Try adding fresh mozzarella or cooked shrimp to the pasta. Add your favorite herbs or antipasti or try drizzling with balsamic vinegar.

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Summer Spaghetti with Fresh Tomatoes


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  • 1 pound ripe tomatoes, diced
  • 1 medium onion, diced
  • 1/3 cup roughly chopped pitted green or black olives
  • 2 cloves garlic, minced
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 2 teaspoons capers, drained
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 pound spaghetti
  • Parmesan or Pecorino cheese to garnish


Combine tomatoes, onion, olives, garlic, herbs, capers, pepper flakes, vinegar and oil in a bowl.
Season with salt and pepper.
Let sit at room temperature for 3 hours, or cover and refrigerate overnight.
Cook spaghetti according to package directions.
Drain pasta and toss with tomato sauce.
Serve topped with cheese.

Recipe from Central Market Mill Creek - Culinary Resource Center
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