Recipe By : The Treasury of Creative Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pasta-Cold
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Roma tomatoes -- * see note
1 medium onion -- optional
6 green olives
2 garlic cloves -- minced
1/4 cup parsley, fresh -- chopped
2 tablespoons basil, fresh -- shredded
2 teaspoons capers -- drained
1/2 teaspoon paprika
1/4 teaspoon oregano, dried -- crumbled
1 tablespoon red wine vinegar
1/2 cup olive oil
1 pound spaghetti
* the very best you can find
Chop tomatoes coarsely. Chop onion (optional, remember?) and olives. Mince
garlic. Combine tomatoes, onion, olives, garlic, parsley, capers, paprika
and oregano in medium bowl; toss well. Drizzle vinegar over tomato mixture.
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 to 12 minutes; drain well. DO NOT RINSE. Immediately
toss hot pasta with cold marinated tomato sauce. Serve at once.
Note: In this dish, the contact of the very cold sauce with the hot
spaghetti releases a unique and delicious flavor. The resulting tepid pasta
salad makes a refreshing lunch or light supper on a hot summer day. Or, you
may serve the versatile sauce as a relish with grilled meats, as a dressing
for mixed greens, or stirred into cooled cooked rice.
