YUM, YUM SPAGHETTI SALAD
Makes 6 to 8 servings.
1 pound spaghetti, cooked and drained
3 tablespoons olive oil
1 onion, diced
1 green pepper, diced
1 clove garlic, crushed
1 (10-ounce) can diced tomatoes with juice
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley
Salt and pepper, to taste
Sliced stuffed olives, to taste
Grated Parmesan cheese, to taste
COOK and drain the spaghetti. Stir and moisten it with 1 tablespoon olive oil.
HEAT 2 tablespoons olive oil in a medium-size pan. Add onion, pepper, garlic and diced tomatoes with juice, basil, oregano and parsley. Cook for 2 minutes, then add to spaghetti along with salt and pepper.
STIR in sliced, stuffed olives and Parmesan cheese. Best served at room temperature
Makes 6 to 8 servings.
1 pound spaghetti, cooked and drained
3 tablespoons olive oil
1 onion, diced
1 green pepper, diced
1 clove garlic, crushed
1 (10-ounce) can diced tomatoes with juice
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley
Salt and pepper, to taste
Sliced stuffed olives, to taste
Grated Parmesan cheese, to taste
COOK and drain the spaghetti. Stir and moisten it with 1 tablespoon olive oil.
HEAT 2 tablespoons olive oil in a medium-size pan. Add onion, pepper, garlic and diced tomatoes with juice, basil, oregano and parsley. Cook for 2 minutes, then add to spaghetti along with salt and pepper.
STIR in sliced, stuffed olives and Parmesan cheese. Best served at room temperature
I'd have to add slices of pepperoni and diced or chopped black oives to it though, and I might even add some capers, to ballance the tomato's sweetness.
