Pasta recipes

Spaghetti Con Pomodoro Crudo

Course : Pasta
Serves: 6

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Ingredients:

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 capers drained

1/4 cup Italian parsley minced

10 pieces oregano leaves chopped fresh or 1/4 -- up to 12 teaspoon dried

2 cloves garlic crushed

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup extra-virgin olive oil

1/2 cup parmigiano cheese freshly grated

Preparation / Directions:

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.

Spaghetti Con Pomodoro Crudo

Ingredients:

Preparation / Directions:

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