I came across Valli's Summer Spaghetti back in August when the tomatoes were just bursting off the vine and thought it would be a perfect and fresh way to enjoy them in an uncooked pasta sauce. Well, I didn't get around to making it then, but since the tomatoes are still coming up on the vine and the summer is ending in glorious, hot clear weather, it still seemed like a fresh idea… so I'm calling my version "end-of-summer" spaghetti instead.
In addition to fresh tomatoes, there's plenty of peppers ready for harvest too so I've added some hot peppers and a little cayenne too to spice my sauce up. But apart from that, and a few extra olives, the recipe below is pretty much exactly like Valli's original.
|"End-of-Summer" Pasta Sauce|
|Recipe by Lisa Turner|
Adapted from More Than Burnt Toast
Published on September 26, 2007
Fresh, vibrant and delicious uncooked tomato pasta sauce with olives and herbs