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Summer Spaghetti - Food Gypsy

Quick Summer Spaghetti, Garden Freshness

A quick, cold fresh bruschetta tossed with hot, fresh-from-the-pot pasta fills the room with tangy aroma. This super simple Summer Spaghetti is a quick side dish or vegetarian main, perfect in the end of summer heat, and ready in under thirty minutes.

I love a fast Summer Spaghetti.  Big, fresh flavour, brimming with mid-harvest ingredients; fresh tomatoes, basil, red wine vinegar, and good olive oil.  Because this is such a clean dish I recommend you use the best olive oil you have, that $30 bottle of premium olive oil that you never use for cooking, but only for finishing.  This is an application that will make it shine, bringing forward all that ripe, fruity flavor.

Summer Spaghetti, ready to toss - FG

Fresher is Better

The fresher your bruschetta the better. I like to make it while the pasta boils and in this recipe, I’ve used cherry tomatoes, but ripe Romas are perfect for this.  Just boil, chop, mix, drain, toss and serve.

Cuisine just does not get any easier than this.

 

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Summer Spaghetti - Food Gypsy

Quick Summer Spaghetti, Garden Freshness


  • Author: Cori Horton
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: Serves 4 1x

Description

Summer Spaghetti, a light main or side with a grilled vegetables, steak or chicken. Leftovers make a great salad, perfect for lunch. The simplicity of classic country cooking from Northern Italy. Mangia!


Ingredients

Scale
  • spaghetti, for four
  • 2 cups cherry tomatoes, sliced in half lengthways (or Roma tomatoes, diced)
  • 3 cloves garlic, finely chopped
  • 1/2 red onion, diced fine (or 2 shallots)
  • 1/4 cup fresh basil, rough chopped
  • 1 tablespoon red wine vinegar
  • 3 tablespoons good quality olive oil
  • salt & pepper – to taste
  • grated pecorino cheese to finish

Instructions

  1. Bring a large pot of salted water to boil over high heat. While water heats cut tomatoes, garlic, onions and basil and toss into a small bowl along with red wine vinegar, your best olive oil and season well, reserve at room temperature until needed.
  2. Once water is at a full boil add your pasta and cook to al dente – tender but still firm. Remove about 3 tablespoons of hot pasta water and reserve. Drain pasta and rinse with HOT water and hold briefly.
  3. Take the same hot pot used for your pasta and return to medium heat, add bruschetta and hot pasta water and sweat for about 90 seconds, stirring constantly. Add pasta, toss to coat. Remove from heat and serve immediately.
  4. Finish with a generous topping of grated pecorino or parmesan and – dig in.
  • Category: Pasta
  • Cuisine: Italian

Cori Horton

Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, recipe blogger and Food Business Consultant. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn, ten years in catering, and has been sharing all things delicious - right here - since 2010.

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