Sophia Loren's Spaghetti Con Pomodoro Crudo
recipe at a glance
ready in: under 30 minutes
1 1/2 pound spaghetti
2 pounds tomatoes, not quite ripe, chopped
1/2 pound fresh mozzarella cheese, 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 fresh Italian parsley
12 chopped fresh oregano leaves
2 cloves garlic, crushed
freshly ground black 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.
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.
754 calories, 30 grams fat, 96 grams carbohydrates, 25 grams protein per servingrecipe id:
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