*  Exported from  MasterCook  *

                             Summer Spaghetti

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.



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