Fresh Tomato & Parsley Spaghetti

Flat-leaf Italian parsley is best in this simple pasta preparation. But if there is only curly parsley available at the store, don’t hesitate to substitute it for the flat-leaf version.

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  • Servings: 4

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  • 1 pound spaghetti
  • Kosher salt
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 3/4 pound ripe tomatoes, coarsely chopped
  • 1/4 cup coarsely chopped parsley

How to make this recipe

  1. Cook the spaghetti according to package instructions in a pot of well-salted boiling water.

  2. Meanwhile, to a large bowl, add the olive oil, tomatoes and 1/2 teaspoon salt. Let sit until the spaghetti is done cooking.

  3. Add the drained spaghetti to the bowl along with the parsley and mix well. Serve.

Contributed By Photo © Scott Hocker Published December 2015

1061968 recipes/fresh-tomato-parsley-spaghetti 2016-01-15T21:14:11+00:00 Scott Hocker italian|pasta-and-noodles|basic-easy|vegetarian december-2015 recipes,fresh-tomato-parsley-spaghetti 1061968

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