Tomato Salad Spaghetti

5.0(5)

To me, there is nothing like a garden tomato, ripe and juicy. I can't bring myself to eat tomatoes when they're not in season, and wait all year for the harvest from my parents' garden. This is just one of the many ways I like to use them.

by JackieOhNo!·published 2008-02-08

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Spaghetti

Servings

6 serving(s)

Total time

1h 30m

prep 30 min

Calories / serving

408 kcal

Ingredients (9)

serves

4 tablespoons olive oilolive-oil
2 tablespoons garlic, mincedgarlic
3 lbs tomatoes, very ripe, coarsely chopped with liquid reservedtomato
1/2 cup fresh basil, coarsely choppedbasil
1 tablespoon red wine vinegarred-wine-vinegar
1/2 teaspoon saltsalt
fresh ground black pepper (to taste)
1 lb spaghettispaghetti
freshly grated parmesan cheese (to taste)parmesan

Instructions (3 steps)

01In a small skillet, over medium-low heat, heat 1 T. of the oil. Add garlic and cook; stirring constantly, for about 3 minutes. Do not brown. Transfer to a large bowl.
02To the garlic in the bowl, add the tomatoes and their liquid, the remaining 3 T. olive oil, basil, vinegar, salt and pepper; mix well. Let stand for 1 hour for flavors to blend.
03Just before you are ready to serve, cook spaghetti according to package directions; drain. Turn into a large pasta bowl, add the sauce, and toss to coat. Add Parmesan cheese to taste and serve.

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Rich recipe — supports nutrition-aware planning.