Author Notes
I first ate this pasta about 25 years ago when a neighbor made it for a dinner party. Filled with the flavors of summer, I've been making it every summer since then. Blight or no blight, I crave this mouth-watering tomato-palooza every summer. —THEToughCookie
Ingredients
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3 cups
fresh tomatoes, cubed
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1 teaspoon
minced garlic
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2 tablespoons
lemon juice
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3 tablespoons
white wine vinegar
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1/3 cup
good quality olive oil
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2 tablespoons
julienned basil leaves
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2 tablespoons
finely chopped parsley
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2 tablespoons
drained capers
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2 tablespoons
minced Greek olives
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1 pound
thin spaghetti or angel hair pasta
Directions
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Bring water to boil in large pot.
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While water is coming to a boil, combine tomatoes, garlic, lemon juice, white wine vinegar, olive oil, basil, parsley, capers and olives in large mixing bowl. Let sit to allow acids to begin to break down tomatoes a bit.
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Cook pasta to al dente stage. Drain, and immediately add to tomato mixture. Mix thoroughly. Serve with grated parmesan cheese.
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