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August 2, 2011
Summer Garden Pasta
Homestyle Pasta
Prep time:
10 minutescooking time:
10 minutes plus chilling“Hot weather in the country meant lighter foods that were still hearty, like this pasta dish.”
Ingredients
Serves 4
- 6 medium ripe tomatoes
- 1 bunch green onions
- 3 tablespoons minced fresh parsley
- 2 tablespoons minced fresh basil
- 2 teaspoons red-wine vinegar
- 1 teaspoon each salt and sugar
- 1/8 teaspoon black pepper
- 1/4 cup olive oil
- 2 cloves garlic, crushed
- 8 ounces spaghetti
- 1/2 cup grated Parmesan cheese
Directions
1
Chop the tomatoes. Mince green onions. Combine tomatoes, green onions, parsley, basil, wine vinegar, salt, sugar and pepper in a large bowl; mix well.
2
Heat olive oil in a medium skillet over medium-high heat until hot. Sauté garlic in hot olive oil until golden brown. Remove skillet from heat and discard the garlic.
3
Pour the garlic oil over the tomato mixture and toss gently to coat. Cover tomato mixture with plastic wrap. Chill for 3 hours or longer.
4
Cook pasta using package directions; drain well. Place in a warm serving bowl.
5
Add chilled tomato mixture to pasta and toss to mix. Sprinkle with Parmesan. Serve with crusty French bread, if desired.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
If you got her talking about "grocery store parsley," you could get Grandma worked into a lather. Her grocery only carried curly leaf parsley. Grandma preferred flat-leaf parsley for the stronger, more complex flavor that tastes something like celery leaves. She finally began growing it herself, at the feet of her rose bushes, where the dappled shade was just right.
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