Recipe: Tomato and Black Olive Spaghetti - Cold and Hot recipes

TOMATO AND BLACK OLIVE SPAGHETTI - COLD

Easy, quick and tasty light lunch or supper

2 to 3 medium to large fresh garden-picked tomatoes
1 small can sliced ripe olives
olive oil to taste
2 to 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) or the ADOBO of your preference
fresh ground black pepper
pinch each of oregano, rosemary, thyme, basil
2 shakes onion powder
2 to 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.

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TOMATO AND 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.

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