Yield: 1 servings
|2 pounds||Tomatoes; not quite ripe,|
|\N \N||; chopped|
|½ pounds||Fresh mozzarella; thinly sliced|
|2 mediums||Red or Vidalia onions; (or less), thinly|
|\N \N||; sliced|
|¼ cup||Pitted Sicilian green olives; roughly chopped|
|2 tablespoons||Drained capers|
|¼ cup||Minced Italian parsley|
|10 \N||Chopped fresh oregano leaves or 1/4; up to 12|
|\N \N||; teaspoon dried|
|1 \N||Clove garlic; crushed, up to 2|
|\N \N||Freshly ground pepper|
|½ cup||Extra-virgin olive oil|
|\N \N||Freshly grated Parmigiano cheese; (optional)|
1. 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.
2. 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
Converted by MC_Buster.
NOTES : From Actress and Author Sophia Loren Recipe by: Good Morning America Converted by MM_Buster v2.0l.