SPAGHETTI WITH UNCOOKED TOMATO SAUCE

"Cool and refreshing, this is excellent summer fare, especially with a chilled light white wine. You can top the spaghetti with grated Parmigiano, but it isn't essential."

1 1/2 pounds spaghetti, uncooked
2 pounds not quite ripe tomatoes, chopped
1/2 pound fresh mozzarella, thinly sliced
2 medium (or less) red or Vidalia onions, thinly sliced
1/4 cup pitted Sicilian green olives, roughly chopped
2 tablespoons drained capers
1/4 cup minced fresh Italian parsley
10 to 12 fresh oregano leaves, chopped (or 1/4 tsp dried oregano)
1 to 2 garlic clove, crushed
Salt and Freshly-ground black pepper (to taste)
1/3 cup extra-virgin olive oil
Freshly-grated Parmigiano cheese (optional, for serving)

Cook the pasta until just at 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.

When the 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, if desired.

Makes 6 servings
Source: Sophia Loren's Recipes and Memories by Sophia Loren