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