Summer Spaghetti with Fresh Tomatoes


  • 1 pound ripe tomatoes, diced
  • 1 medium onion, diced
  • 1/3 cup roughly chopped pitted green or black olives
  • 2 cloves garlic, minced
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 2 teaspoons capers, drained
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 pound spaghetti
  • Parmesan or Pecorino cheese to garnish


Combine tomatoes, onion, olives, garlic, herbs, capers, pepper flakes, vinegar and oil in a bowl.
Season with salt and pepper.
Let sit at room temperature for 3 hours, or cover and refrigerate overnight.
Cook spaghetti according to package directions.
Drain pasta and toss with tomato sauce.
Serve topped with cheese.

Recipe from Central Market Mill Creek - Culinary Resource Center
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