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)
Toss the tomatoes into a medium bowl.
Using clean hands or a potato masher, carefully smash the tomatoes to get some of their juices out.
Add in the remaining ingredients, except for the pasta and give it all a stir.
Set it aside for at least 10 minutes.
This is a great time to cook your spaghetti noodles. Follow the package directions for al dente.
Once the noodles are done, quickly drain them and toss them in a large bowl along with the tomato mixture.
Divide evenly among four plates and serve immediately.
Top with some crumbled feta if you're feeling feisty!
For the full post, visit The Skinny Fork.