Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Thin spaghetti

  2. 1 Bay leaf

  3. 1 tablespoon 15ml Salt

  4. 4 tablespoons 60ml Olive oil

  5. 1 Garlic clove - pressed

  6. 4 Tomatoes - peeled and seeded (large) Divided

  7. 1 tablespoon 15ml White wine vinegar

  8. 1 tablespoon 15ml Fresh basil - minced

  9. 1 tablespoon 15ml Fresh oregano - minced

  10. 1 tablespoon 15ml Fresh thyme - minced

  11. 1 tablespoon 15ml Nasturtium blossoms - minced

  12. 1/4 teaspoon 1 1/3ml Saffron threads

  13. 1 teaspoon 5ml Red onion - divided (small)

  14. 1 teaspoon 5ml Cucumber - peeled and seeded (medium) Divided

  15. 1 Sweet red pepper - divided (small)

  16. 1 tablespoon 15ml Dry sherry Salt - to taste Garnish

  17. 12 Chive leaves Chive blossoms

  18. 4 Nasturtium blossoms

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook spaghetti in boiling water with bay leaf and salt until just tender. Drain well, discard bay leaf, mix with oil and garlic, and chill. Mince half the cucumber, onion and pepper; reserve. Mince one of the tomatoes and reserve. Place rest of tomatoes in blender or food processor with vinegar, basil, oregano, thyme, minced nasturtium blossoms and saffron; puree. Add rest of cucumber, onion and pepper, and pulse several times to chop coarsely. Stir in sherry and add salt to taste. Mix sauce with spaghetti. Divide in four bowls and sprinkle each serving with minced tomato, cucumber, onion and pepper. Garnish each serving with 3 chive leaves, several chive blossoms and a nasturtium blossom. Recipe from Helen D. Conwell of Fairhope, AL in "Great Spaghetti Sauce Cookoff" in "The Herb Companion." Dec.

  2. 92/Jan.

  3. 93, Vol.

  4. . Posted by Cathy Harned.


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