For ➍500 g spaghetti
600 g tomatoes, not quite ripe, chopped
150 g fresh mozzarella, thinly sliced
1 big (or 2 small) red onion, thinly sliced
50 g (Sicilian) green olives, pitted & roughly chopped
1 tbs capers, drained
1 tbs Italian parsley, minced
8 fresh oregano leaves, chopped
1 clove garlic, crushed
salt & freshly ground pepper
4 tbs extra-virgin olive oil
Parmigiano, freshly grated*
Cook the pasta al dente.
Meanwhile, put the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic in a large serving bowl. Add salt and pepper to taste. Pour the oil over and toss gently.
When the pasta is ready, pour it into a colander and quickly rinse it under cold water.
Drain well. Add the warm spaghetti to the bowl. Toss to combine, remove the garlic and serve.
Pass the cheese at the table*.
*Optional.
Italian movies' diva Sophia Loren claimed she owed everything to pasta. Hence this recipe from her second cook book.
Read more Sophia Loren recipes & history: Sophia Loren's tiramisu, vermicelli with sauce alla Sofia, omelet Napoletana. Read the similar no-cook pasta sauce suggestion or cold tomato sauce. Read more spaghetti & linguine recipes: a quick spaghetti, spaghetti with scallops & tomatoes, scallops & rucola spaghetti, spaghetti alla carbonara, spaghetti with vegetables, shrimps fra diavolo, spaghetti with clams, spaghetti with small clams, spaghetti with oil & garlic, spaghetti alla puttanesca, Palermo spaghetti with tomatoes & mint, American-Italian spaghetti with meatballs, vermicelli with parsley sauce, shrimps & Brie linguine, butter & tomato pasta sauce, lemon pasta with sea spinach.
