Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
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, thinly sliced
1/4       cup           pitted Sicilian green olives -- roughly chopped
2         tablespoons   drained capers
1/4       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
1/2       cup           extra-virgin olive oil
                        freshly grated parmigiano cheese -- optional

Preparation:

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.