Spaghetti con pomodoro crudo

Yield: 1 servings

Measure Ingredient
1½ pounds Spaghetti
2 pounds Tomatoes; not quite ripe,
; chopped
½ pounds Fresh mozzarella; thinly sliced
2 mediums Red or Vidalia onions; (or less), thinly
; sliced
¼ cup Pitted Sicilian green olives; roughly chopped
2 tablespoons Drained capers
¼ cup Minced Italian parsley
10 Chopped fresh oregano leaves or 1/4; up to 12
; teaspoon dried
1 Clove garlic; crushed, up to 2
Salt
Freshly ground pepper
½ cup Extra-virgin olive oil
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.

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