When a tomato, corn or any other vegetable is fresh from the garden, it needs no adornment.
It is good just the way it is. If you pick corn yourself and cook it right away (now that is really
fresh), it doesn't need butter or salt; it's perfection just as is, if it's cooked right. This is true of
so many fruits and vegetables. Did you ever eat sweet peas out of the pod fresh from the garden?
There is nothing like it. If you have a few fresh juicy tomatoes and the summer heat is wearing
you down, why make a hot meal when you can fix this spaghetti dish and the only thing you have
to cook is the macaroni. Who said spaghetti sauce had to be hot to be good?


summer spaghetti xxxxxxxx serves 4
6 large tomatoes 3 tbsp dried basil
4 tbsp olive oil fresh ground pepper
4 cloves garlic, minced 1/2 cup green olives
2 Tbsp dill relish 1 lb thin spaghetti
Quarter each tomato and slice as thinly as possible. Put into a glass bowl and add remaining ingredients,
except for spaghetti. Toss well and store in a cool place for at least four hours, but not overnight. Avoid
the refrigerator as the tomatoes will lose flavor there. Cook spaghetti according to package directions.
Drain and put into a large bowl. Pour tomato sauce over spaghetti and toss. Serve.




4 tbsp olive oil fresh ground pepper
4 cloves garlic, minced 1 lb thin spaghetti
1/2 cup green olives, chopped 2 Tbsp dill relish

Quarter each tomato and slice as thinly as possible. Put into a glass bowl and add remaining ingredients, except for spaghetti. Toss well and store in a cool place for at least four hours, but not overnight. Avoid the refrigerator as the tomatoes will lose flavor there. Cook spaghetti according to package directions. Drain and put into a large bowl. Pour tomato sauce over spaghetti and toss. Serve.