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    Spaghetti con Pomodoro Crudo


    Source of Recipe


    Sophia Loren

    List of Ingredients




    1 1/2 pounds spaghetti
    2 pounds tomatoes, not quite ripe, chopped
    1/2 pound fresh mozzarella, thinly sliced
    2 medium red or Vidalia onions (or less), thinly sliced
    1/4 cup pitted Sicilian green olives, roughly chopped
    2 tablespoons drained capers
    1/4 cup minced Italian parsley
    10 to 12 chopped fresh oregano leaves or 1/4 teaspoon dried
    1 to 2 cloves garlic, crushed
    Salt
    Freshly ground pepper
    1/2 cup extra-virgin olive oil
    Freshly grated Parmigiano cheese (optional)

    Recipe



    Cook the pasta until just al dente. While the pasta is cooking, place in a large serving bowl the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic, and salt and pepper to taste. Pour the oil over and toss gently.

    When pasta is ready, pour it into a colander and quickly rinse it under cold water; drain well and add the warm spaghetti to the bowl. Toss to combine, remove the garlic if desired, and serve. Pass the cheese at the table.

    For 6 servings


 

 

 


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