Pasta salad is a chilled salad made with cooked and cooled pasta, tossed in a dressing with a variety of other ingredients. Summer Spaghetti is classically a summer food, usually served as an appetizer or side dish, although it can also be eaten as a main course.
It should be kept chilled. Some people like to allow the pasta to warm a little before serving, to allow the flavours to come out more, in which case any leftovers should be discarded and not refrigerated.
450g (1 lb) coarsely chopped ripe tomatoes
1 medium chopped onion
6 chopped green or black pitted olives
2 minced medium-sized cloves garlic
1/3 cup fresh parsley
2 Tbsp fresh basil
2 tsp drained capers
½ tsp hot red pepper flakes
1 Tbsp red wine vinegar
½ cup olive oil
½ tsp oregano
450g (1 lb) spaghetti
Salt and pepper
- Combine the tomatoes, onion, olives, garlic, parsley, basil, capers, hot pepper and oregano.
- Drizzle vinegar over the mixture, then pour over the olive oil. Mix well and let sit for at least 6 hours.
- Just before serving, cook the spaghetti until al dente. Drain and mix immediately with the sauce.
- Serve at once, with parmesan cheese if desired.
Serves 4 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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