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My alltime favorite pasta sauce recipe

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Joined: Dec 16, 2005

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Posted to Thread #328 at 4:43 pm on Jan 6, 2006

Spaghetti D'Estate (also posted under the fave recipes)

This recipe is summer to me but can be enjoyed all year long. One of our most requested recipes in our hosuehold. The mix of the room temperature sauce with the hot spaghetti creates a great taste. This is a wonderful summertime pasta, easily assembled if you prepare the sauce ahead.

This sauce greatly benefits from sitting for a few hours to allow the flavors to meld, so you can even make it before you leave for work in the morning.

Leftovers can also be used for bruschetta topping the next day.


1 Pound Ripe Tomatoes, hot house and on the vine tomatoes are best
1 Medium Onion
6 Pitted Kalamata Olives
2 Medium Garlic Cloves
1/3 Cup Fresh Parsley
2 Tablespoons Fresh Basil
2 Teaspoons Drained Capers
1/2 Teaspoon Hot Red Pepper Flakes (optional)
1 Tablespoon Red Wine Vinegar
1/2 Cup Extra Virgin Olive Oil
Salt & Pepper
1/2 Teaspoon Oregano
1 Pound Spaghetti, use good quality spaghetti like DeCecco or Barilla
Parmesan or Pecorino cheese

Directions:

Chop tomatoes coarsely. Chop onion and olives. Mince the garlic.
Combine tomatoes, onion, olives, garlic, parsley, basil, capers, hot pepper, and oregano. Drizzle vinegar over tomato mixture, then pour over oil. Adjust according to your prefernces - more basil? more vinegar? more olives? Mix well and let sit at least 6 hours.

Just before serving, cook the spaghetti until al dente. Drain and mix immediately with the sauce. Serve at once, offering cheese if desired.


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