- Serves: 6 – 8
- Preparation Time: 10 minutes
- Total Cooking time: 10 minutes
Easy to make and very delicious, this is a good way to use up leftover bruschetta or marinated tomato salad. A welcome addition to a summer picnic of sandwiches or cold baked chicken or for warm nights when a heavy meal would be too much on the system, this is one of those recipes you won’t soon want to forget.
|12||oz||thin spaghetti such as vermicelli or angel hair prepared according to package directions|
|2||cups||very ripe diced tomatoes|
|1/2||cup||pitted kalamata olives, sliced|
|1/2||cup||red wine vinegar|
|1/2||cup||extra virgin olive oil (or use basil infused olive oil)|
|1||cup||grated parmesan cheese|
|Salt and pepper to taste|
Cook pasta until just tender (al dente) drain and rinse in cold water. Place in a large bowl and mix in the diced tomatoes and olives. Add in the vinegars, oil, basil, sesame seeds and cheese and mix thoroughly. Cover and chill 1-2 hours or overnight. Serve cold with fresh basil leaves and sesame seeds as garnish.