Tuesday, August 4, 2009

Spaghetti with Tomato-Caper Sauce

My mom made ths for us last week when we stayed at her house to escape the heat. She is going through a kitchen remodel right now and is working out of a make shift kitchen, so really anyone could do this. And, that made me think that it would be a fabulous "less-cooking" meal.
{Spaghetti with Tomato-Caper Sauce} serves 4
6 medium-sized tomatoes
3 green onions
2 cloved of garlic
6 large basil leaves
3 Tbsp olive oil
2 Tbsp capers, drained
1/4 C shaved parmesan cheese
3/4 tsp salt
1/8 tsp crushed red pepper flakes
1/4 tsp fresh ground black pepper
8 oz spaghetti

Core, but do not seed, and diced the tomatoes. Put them into a bowl. Mince thin the green onions. Peel and mince the garlic. Cut basil leaves into slivers. Add these and all remaining ingredients (except noodles) to the tomatoes. Stir to combine. Set aside at room temperature for 1 hour.

Break the spaghetti into shorter lengths and cook. Drain well, add to the tomatoes and toss gently. Let sit for a few minutes, toss again and serve.

*Tip: The tomato topping would also be excellent mixed with mini-fresh mozarrella balls and serve atop crostini like a bruschetta.

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