Friday, June 11, 2010

Summer Spaghetti

This is one of those a-little-of-this and a little-of-that recipes. The kind that's hard to translate into something on paper for another person to be able to follow. But summer's coming, and so are the fresh tomatoes. The tomatoes in my garden are starting to flower and I am looking forward to being able to make summer spaghetti again. Since fresh tomatoes are the base you really need home grown ones, not the kind you buy at the supermarket.

Summer Spaghetti

One large tomato peeled and cut into bite sized chunks
2t oil
2T vinegar (I've used red, white, balsamic and a mixture of the three)
2 cups cooked pasta (you can use gluten-free pasta for this)

Okay, those are all the essentials for this dish. But there are lots and lots of things that you can add to make it taste better depending on what you have in the fridge, how much time you have and what you like to eat. Here are some of my favorites...

Sliced black olives
1/2 inch chunks of sweet pepper
1/2 inch chunks of cucumber
minced garlic
Thinly sliced onion

Mix tomatoes, oil and vinegar together in a bowl. For a dish with more bite to it, let the tomatoes marinade in the vinegar and oil for up to a day before serving. Add olives, sweet pepper, cucumber, garlic and onion. Serve over cold cooked pasta. Mmmmm...

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