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
fresh tomatoes, cubed
white wine vinegar
good quality olive oil
julienned basil leaves
finely chopped parsley
minced Greek olives
thin spaghetti or angel hair pasta
In This Recipe
Bring water to boil in large pot.
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.
Cook pasta to al dente stage. Drain, and immediately add to tomato mixture. Mix thoroughly. Serve with grated parmesan cheese.