I printed this recipe in 2009 on my old blog site. That year I had a huge beautiful and fruitful garden. Since that time, my backyard has become increasingly shady. I do have a small garden space this year, with cherry tomatoes, massively productive round zucchini and lots of herbs. I have to purchase the rest of my summer veggies at the local produce markets. It's the price to pay for a beautifully shady back yard in this 2013 excessive heat.
Labor Day Spaghetti just calls to me every year. It’s from “Vegetarian Suppers” by Deborah Madison. I find that an increasing number of young people I know are vegetarian by choice. They are making conscious healthful decisions, and I admire that.
The healthful nutrients found in tomatoes are plentiful, and even more so with vine-ripened tomatoes which have twice the vitamin C of those grown in a hothouse. Tomatoes are also a rich source of the carotenoids lycopene, xeaxanthin and lutein. There is promising study of lycopene and its protective effects in reducing the risk of prostate cancer. It has also been shown to be beneficial for heart health, protecting against LDL oxidation and oxidative damage to DNA. Lutein and Xeaxanthin are known to be beneficial for eye health and protection against macular degeneration. The benefits of lycopene are compounded when tomatoes are consumed with fat rich foods such as avocado, olive oil or nuts.
Labor Day Spaghetti
(from Deborah Madisonʼs “Vegetarian Suppers”)
Sea Salt and freshly ground pepper
3/4 lb spaghetti (I used brown rice spaghetti which is
gluten free)
2 T Olive Oil
4-5 Golden Bell Peppers, cut in strips. (Iʼve used red,
orange and yellow peppers in this recipe. See note
on preparation in original recipe below)
1 red onion, thinly sliced
2 garlic cloves, finely chopped
1/2 cup dry white wine
1/2 cup chopped black olives
3 T. Capers
2/3 cup chopped parsley
2 cups fresh tomatoes, cut in bite-sized pieces
Cook spaghetti in salted boiling water.
Heat the oil in a wide deep pan such as dutch oven or large frying pan. Add peppers
and onion and cook over high heat, tossing them about the pan to sear them. After 4-5
minutes, add garlic, white wine an deglaze the pan. Lower heat to medium and add
olives, capers, halft he parsley and a scoop of water from the pasta pot. Season with
salt and pepper. Add the tomatoes, simmer for a minute and turn off heat.
Toss the pasta with a small amount of olive oil and the vegetable mixture.
Note: Deborah suggests peeling the peppers. Iʼm sure that would be delicious, but I
wanted a super quick dinner and skipped that step.
Labor Day Spaghetti just calls to me every year. It’s from “Vegetarian Suppers” by Deborah Madison. I find that an increasing number of young people I know are vegetarian by choice. They are making conscious healthful decisions, and I admire that.
The healthful nutrients found in tomatoes are plentiful, and even more so with vine-ripened tomatoes which have twice the vitamin C of those grown in a hothouse. Tomatoes are also a rich source of the carotenoids lycopene, xeaxanthin and lutein. There is promising study of lycopene and its protective effects in reducing the risk of prostate cancer. It has also been shown to be beneficial for heart health, protecting against LDL oxidation and oxidative damage to DNA. Lutein and Xeaxanthin are known to be beneficial for eye health and protection against macular degeneration. The benefits of lycopene are compounded when tomatoes are consumed with fat rich foods such as avocado, olive oil or nuts.
Labor Day Spaghetti
(from Deborah Madisonʼs “Vegetarian Suppers”)
Sea Salt and freshly ground pepper
3/4 lb spaghetti (I used brown rice spaghetti which is
gluten free)
2 T Olive Oil
4-5 Golden Bell Peppers, cut in strips. (Iʼve used red,
orange and yellow peppers in this recipe. See note
on preparation in original recipe below)
1 red onion, thinly sliced
2 garlic cloves, finely chopped
1/2 cup dry white wine
1/2 cup chopped black olives
3 T. Capers
2/3 cup chopped parsley
2 cups fresh tomatoes, cut in bite-sized pieces
Cook spaghetti in salted boiling water.
Heat the oil in a wide deep pan such as dutch oven or large frying pan. Add peppers
and onion and cook over high heat, tossing them about the pan to sear them. After 4-5
minutes, add garlic, white wine an deglaze the pan. Lower heat to medium and add
olives, capers, halft he parsley and a scoop of water from the pasta pot. Season with
salt and pepper. Add the tomatoes, simmer for a minute and turn off heat.
Toss the pasta with a small amount of olive oil and the vegetable mixture.
Note: Deborah suggests peeling the peppers. Iʼm sure that would be delicious, but I
wanted a super quick dinner and skipped that step.
My version is halved and serves 4. Parmesan cheese sprinkled on top finishes it off.
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