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Tomato & Black Olive Spaghetti -
Cold
Easy, quick and tasty light lunch or supper
2-3 medium to large fresh garden-picked tomatoes
1 small can sliced ripe olives
olive oil to taste
2-3 cloves garlic minced
Jane's Crazy Mixed-up Salt (check the spice department at Grocery
Stores, not all stores carry it but it is very, very good)
fresh ground black pepper
pinch each of oregano, rosemary, thyme, basil
two-shakes of onion powder
2-4 servings cooked spaghetti
Peel and dice tomatoes into a medium sized bowl. Do not drain. Drain and add
black olives. Add garlic. Pour 2-3 tablespoons (or to taste) of olive oil over
tomatoes, olives and garlic. Season with Jane's Crazy Mixed-Up Salt and freshly
ground black pepper to taste. Add oregano, rosemary, thyme, basil. Stir well and set aside at room
temperature until spaghetti is cooked.
Drain spaghetti and add a little olive oil and salt if desired and stir.
Pour tomato mixture over spaghetti and mix well. Sauce will be thin. Use
serving spoon to get the juice onto individual servings. Serve with
green salad and bread and butter. (Refrigerate leftovers and use as a
cold pasta salad.)
NOTE: some people prefer to spoon sauce over individual servings of
spaghetti.
Tomato & Black Olive Spaghetti - Hot
Use the above ingredients and instructions but
cook tomatoes, olives, garlic, olive oil and spices in saucepan on medium heat until
spaghetti is done. Substitute one quart of home canned tomatoes (or
store bought diced tomatoes if you have to) if garden fresh tomatoes are
not available. mjs - Veneta, OR
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