Summer Spaghetti *

• 1 lb. firm ripe plum tomatoes
• 1 medium onion
• 6 pitted green olives
• 2 medium cloves garlic
• 1/3 c. chopped fresh parsley
• 2 Tbsp. finely shredded fresh basil or 3/4 tsp. dried basil
• 2 tsp. drained capers
• 1/2 tsp. paprika
• 1/4 tsp. dried oregano
• 1 Tbsp. red wine vinegar
• 1/2 c. olive oil
• 1 lb. uncooked spaghetti

1. Chop tomatoes coarsely.
2. Chop onion and olives.
3. Mince garlic. Combine tomatoes, onion, olives, garlic, parsley, basil, capers, paprika and oregano in medium bowl.
4. Toss well.
5. Drizzle vinegar over tomato mixture.
6. Then pour oil over mixture.
7. Refrigerate, covered, at least 6 hours or overnight.
8. Just before serving, cook spaghetti 8 to 10 minutes; drain well.
9. Immediately toss hot pasta with cold marinated tomato sauce.
10. Makes 4 to 6 servings.

firm ripe plum tomatoes, onion, green olives, garlic, parsley, fresh basil, capers, paprika, oregano, red wine vinegar, olive oil, spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763385 (may not work)