Summer Spaghetti

• 1 lb. chopped firm tomatoes
• 1 chopped medium onion
• 1 (10 oz.) jar green olives, chopped
• 1 Tbsp. chopped garlic
• 1 1/3 c. fresh chopped parsley
• 2 Tbsp. fresh basil, chopped
• 2 tsp. drained capers
• 1/2 tsp. oregano
• 1 Tbsp. red wine vinegar
• 1/2 c. olive oil
• 1 lb. uncooked spaghetti
• boiling salted water

1. Toss the tomatoes, onion and olives with marinade made from the garlic, parsley, basil, capers, oregano, red wine vinegar and olive oil.
2. Must be refrigerated at least 6 hours to thoroughly blend flavors.
3. Just before serving, cook spaghetti in large kettle of boiling water.
4. Cook between 8 to 12 minutes; drain. Immediately toss hot pasta with cold tomato sauce.
5. Serve at once.

tomatoes, onion, green olives, garlic, parsley, fresh basil, capers, oregano, red wine vinegar, olive oil, spaghetti, boiling salted water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=548707 (may not work)