Spaghetti w/ fresh tomato sauce & olives - house beautifu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ripe red and yellow tomatoes, halved, cored, seeded & diced, about 2 C |
| ¼ | cup | Minced shallots |
| 2 | tablespoons | Balsamic vinegar |
| ⅓ | cup | Fresh chopped basil |
| 2 | tablespoons | Mixed minced herbs, such as thyme, tarragon, coriander, fennel tops, or Italian flat leaf parsley in any combination |
| ½ | cup | Kalamata olives, pitted and sliced |
| Freshly ground black pepper to taste | ||
| 2 | tablespoons | Extra-virgin olive oil |
| Coarse salt | ||
| 1 | pounds | Spaghetti, linguine, or bucatini |
| ½ | cup | Freshly grated Parmesan cheese, preferably Reggiano |
Directions
In a medium bowl add tomatoes, shallots, balsamic vinegar, basil, mixed herbs, olives, and pepper. Drizzle olive oil over the top. Set mixture aside.
In a large stockpot, bring 6 quarts of water to a boil and add coarse salt to taste. Add pasta and cook until al dente, about 6 to 8 minutes. Drain pasta and transfer immediately to a warm serving bowl.
Add tomato mixture and toss. Serve with cheese and coarse ground pepper. Serves 4 to 6.
House Beautiful/May/94 Scanned & fixed by DP & GG