Summer Spaghetti with Fresh Tomatoes
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT25M10 Minutes
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Yield:4 servings
Ingredients
- 1 pound diced tomatoes
- 1 medium onion, diced
- ⅓ cup roughly chopped pitted green or black olives
- 2 garlic cloves, minced
- ⅓ cup chopped parsley
- 2 tablespoons chopped basil
- 1 teaspoon chopped oregano
- 2 teaspoons capers
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon red wine vinegar
- ½ cup extra-virgin olive oil
- Salt and black pepper to taste
- 1 pound spaghetti, or pasta of choice
- 1 cup grated Parmesan, Romano, Ricotta Salata or crumbled feta or goat cheese
- 453.59g diced tomatoes
- 1 medium onion, diced
- 78.86ml roughly chopped pitted green or black olives
- 2 garlic cloves, minced
- 78.86ml chopped parsley
- 25.56g chopped basil
- 4.26g chopped oregano
- 8.52g capers
- 2.13g red pepper flakes (optional)
- 12.78g red wine vinegar
- 118.29ml extra-virgin olive oil
- Salt and black pepper to taste
- 453.59g spaghetti, or pasta of choice
- 236.59ml grated Parmesan, Romano, Ricotta Salata or crumbled feta or goat cheese
This dish is such an intense burst of flavor in a simple, straight-forward recipe. You can make the sauce the day before, then just boil pasta and toss it all together.
Preparation
STEP 1
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 at least 2 hours, or refrigerate overnight.
STEP 2
Cook pasta according to package directions. Drain pasta and toss with tomato sauce.
STEP 3
Serve topped with cheese of choice.
Options
Requires 2-24 hours for sauce to develop flavors.