Simple & Clean Summer Spaghetti

Simple & Clean Summer Spaghetti

By The Skinny Fork

This is a super simple summer dish that's light, full of flavor, and comes together in all of 15 minutes! There is barely any cooking required. I promise! Sure. These noodles don't look saucy... but they taste amazing and are absolutely perfect to end a hot summer day with.


  • 2 cup cherry tomatoes (I used a mix.), halved

  • ½ cup kalamata olives, pitted

  • 2 garlic cloves, minced

  • ½ cup fresh basil

  • 1 Tbsp red wine vinegar

  • 2 Tbsp lemon, juiced

  • 2 Tbsp olive oil

  • salt & pepper to taste

  • 8 oz whole wheat or veggie spaghetti

  • crumbled feta (optional)


  1. Toss the tomatoes into a medium bowl.

  2. Using clean hands or a potato masher, carefully smash the tomatoes to get some of their juices out.

  3. Add in the remaining ingredients, except for the pasta and give it all a stir.

  4. Set it aside for at least 10 minutes.

  5. This is a great time to cook your spaghetti noodles. Follow the package directions for al dente.

  6. Once the noodles are done, quickly drain them and toss them in a large bowl along with the tomato mixture.

  7. Divide evenly among four plates and serve immediately.

  8. Top with some crumbled feta if you're feeling feisty!

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