This is probably my favorite summer pasta and it is one that I’ve been making for over forty years. You prepare the raw sauce ahead of time and then simply toss it with the hot pasta just before serving, The mix of the cold sauce with the hot spaghetti creates a great flavor.
This sauce really does benefit 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. If you make extra sauce, you can spoon it over eggs or serve it 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.
- 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 For Serving
- 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 add oil.
- Mix well, cover, and let sit at least 4 hours at room temperature.
- 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 8mgSodium: 254mgCarbohydrates: 43gFiber: 4gSugar: 5gProtein: 10g