INGREDIENTS
1
pound firm ripe fresh plum tomatoes, coarsely chopped
1
medium onion, chopped
6
pitted green olives, chopped
2
medium cloves garlic, minced
1/3
cup chopped fresh parsley
2
tablespoons finely shredded fresh basil
or 3/4 teaspoon dried basil
2
teaspoons drained capers
1/2
teaspoon paprika
1/4
teaspoon dried oregano leaves
1
tablespoon red wine vinegar
1/2
cup olive oil
1
pound uncooked spaghetti
PREPARATION:
- In medium bowl, combine tomatoes, onion, olives, garlic, parsley, basil, capers, paprika and oregano; toss well. Drizzle vinegar over tomato mixture. Pour oil over tomato mixture. Stir until thoroughly mixed. Refrigerate, covered, at least 6 hours or overnight.
- Just before serving, cook spaghetti according to package directions; drain well. Immediately toss hot pasta with cold marinated tomato sauce. Serve at once.
This recipe appears in:
Italian
