buonappetito
Well-known member
1 Pound Ripe Tomatoes, hot house and on the vine tomatoes are best
1 Medium Onion
6 Pitted Kalamata Olives
2 Medium Garlic Cloves
1/3 Cup Fresh Parsley
2 Tablespoons Fresh Basil
2 Teaspoons Drained Capers
1/2 Teaspoon Hot Red Pepper Flakes (optional)
1 Tablespoon Red Wine Vinegar
1/2 Cup Extra Virgin Olive Oil
Salt & Pepper
1/2 Teaspoon Oregano
1 Pound Spaghetti, use good quality spaghetti like DeCecco or Barilla
Parmesan or Pecorino cheese
Directions:
Chop tomatoes coarsely. Chop onion and olives. Mince the garlic.
Combine tomatoes, onion, olives, garlic, parsley, basil, capers, hot pepper, and oregano. Drizzle vinegar over tomato mixture, then pour over oil. Adjust according to your prefernces - more basil? more vinegar? more olives? Mix well and let sit at least 6 hours.
Just before serving, cook the spaghetti until al dente. Drain and mix immediately with the sauce. Serve at once, offering cheese if desired.
1 Medium Onion
6 Pitted Kalamata Olives
2 Medium Garlic Cloves
1/3 Cup Fresh Parsley
2 Tablespoons Fresh Basil
2 Teaspoons Drained Capers
1/2 Teaspoon Hot Red Pepper Flakes (optional)
1 Tablespoon Red Wine Vinegar
1/2 Cup Extra Virgin Olive Oil
Salt & Pepper
1/2 Teaspoon Oregano
1 Pound Spaghetti, use good quality spaghetti like DeCecco or Barilla
Parmesan or Pecorino cheese
Directions:
Chop tomatoes coarsely. Chop onion and olives. Mince the garlic.
Combine tomatoes, onion, olives, garlic, parsley, basil, capers, hot pepper, and oregano. Drizzle vinegar over tomato mixture, then pour over oil. Adjust according to your prefernces - more basil? more vinegar? more olives? Mix well and let sit at least 6 hours.
Just before serving, cook the spaghetti until al dente. Drain and mix immediately with the sauce. Serve at once, offering cheese if desired.
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