Spaghetti with Tomato Vinaigrette and Give-Away

For information on the give-away, please go to my other blog and get the information.  It would be nice to have gluten free recipes as well as those from the “regular eaters” to add to the list.  I would love to see you win, yes you.

As I was checking out my favorite blogs,  I ended up in a new blog to me, By The Season.  I found a light pasta recipe which appealed and below are my adaptations.  The original recipe can be found on the blog.

Spaghetti with Tomato Vinaigrette

2 cups of chopped tomatoes
about 2 tablespoons of olive oil
about 1/8 cup red wine vinegar
Kosher salt and pepper
a handful of fresh parsley (about 1/4 cup chopped)
1/2 pound of  gluten-free spaghetti   (Tinkyada)

 Method:

Chop the tomatoes and marinate them in olive oil, red wine vinegar to taste, and salt and pepper.

Chop the parsley.

Boil the pasta as directed on instructions on package.

 Drain and add to the bowl with the tomatoes.

Toss in half of the parsley

 Garnish with the remaining parsley.