Every summer growing up, one dinner that always landed on the table at Sunday night dinner at my aunt’s house was Summer Spaghetti. After an afternoon of swimming, we’d all sit down and enjoy this summer dish. Now each of us liked or hated bits and pieces of all of it, so this is my version of what we were served over the years of my childhood.
This recipe is one of my very favorites and I hope you enjoy it.
Summer “Spaghetti”
Box of Pasta (Spaghetti, Rigatoni, Penne)
1 1/2-2 Cups diced Tomatoes
1 Can of Olives, sliced
3/4 cup of Frozen or Fresh Peas
1/4 cup Capers (optional)
Packet of Good Seasons Italian Dressing, prepared with Balsamic Vinegar
- Boil pasta to the instructions on the box. While the pasta is cooking, prepare the Good Seasons Italian Dressing to the instructions on the packet. Normally when I use this dressing, I use red wine vinegar but for this recipe I use Balsamic vinegar.
- In a deeper skillet, combine all the ingredients including the dressing and heat over medium heat until warm. My family eats this dish cold but I prefer it warm. If you would like to eat it cold, thaw your peas ahead of time.
- When the pasta is done, mix all the ingredients in a large bowl. And enjoy. My family also add’s fresh parsley but I’m not a fan of the leafiness so I omit this but feel free to add some to yours :)!
I hope you all enjoy this simple summer dish and if you need some meat in your meals, adding some grilled chicken breasts to this would be delicious!
