1 1/2 pounds spaghetti
2 pounds tomatoes, not quite ripe, chopped
1/2 pound fresh mozzarella, thinly sliced
2 medium red or Vidalia onions (or less), thinly sliced
1/4 cup pitted Sicilian green olives, roughly chopped
2 tablespoons drained capers
1/4 cup minced Italian parsley
10 to 12 chopped fresh oregano leaves
or 1/4 teaspoon dried
1 to 2 cloves garlic, crushed
Salt
Freshly ground pepper
1/2 cup extra-virgin olive oil
Freshly grated Parmigiano cheese (optional)
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.
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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.
Yields 6 servings.
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