A wonderful summertime pasta, easily assembled if you prepare the sauce ahead of time. The mix of the cold salad with the hot spaghetti creates a great taste. This sauce benefits from sitting for a few hours to allow the flavors to meld, so you can even make it before you leave for work in the morning. Leftovers are fought over in my house, and are enjoyed either at room temperature as a salad, or warmed.
This sauce can be used as a dressing for pasta salad, as a topping for grilled fish or chicken, or even as a bruschetta topping. The only absolute requirement for this dish is to use very ripe, flavorful tomatoes. Otherwise, you can increase the amount of onions or garlic if desired, add extra hot chile, or try out different fresh herbs for a change.
Deborah Mele 2011
- 1 Pound Ripe Tomatoes
- 1 Medium Onion
- 6 Green or Black Pitted Olives
- 2 Medium Garlic Cloves
- 1/3 Cup Fresh Parsley
- 2 Tablespoons Fresh Basil
- 2 Teaspoons Drained Capers
- 1/2 Teaspoon Hot Red Pepper Flakes
- 1 Tablespoon Red Wine Vinegar
- 1/2 Cup Olive Oil
- Salt & Pepper
- 1/2 Teaspoon Oregano
- 1 Pound Spaghetti
- Parmesan or Pecorino Cheese
- Chop tomatoes coarsely, then finely chop onion and olives.
- Mince the garlic, then combine tomatoes, onion, olives, garlic, parsley, basil, capers, hot pepper, and oregano.
- Drizzle vinegar over tomato mixture, then pour over oil.
- Mix well and let sit at least 6 hours.
- Just before serving, cook the spaghetti until al dente.
- Drain and mix immediately with half the sauce.
- Serve at once, scooping an additional scoop of sauce over each dish.
- Offer grated cheese if desired.