This is what I had for dinner tonight. It looked and tasted so good, and was so easy to make that I wanted to post it as early as possible to share with you. A perfect dish for the hot summer evenings.
Modifed from Sophia Loren's Recipes & Memories
For 6 servings
1.5 pounds spaghetti (I usually use 80g for two not so hungry people)
2 pounds fresh tomatoes (I used cherry tomatoes here)
0.5 pounds fresh mozzarella, thinly sliced
2 medium red onions, thinly sliced
1/4 cup pitted black olive, roughly chopped
2 tablespoons drained capers
handful of basil (oringal recipe calls for 1/4 cup Italian parsley and 10 to 12 chopped fresh oregan leaves)
1 to 2 cloves garlic, crushed
Salt
Freshly ground pepper
1/3 up 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, oniions, olives, capers, basil, 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 added the warm spaghetti to the bowl.Toss to combine, remove the garlic if desired, and serve.
I didn't actully weight all the ingredients, but just put in the amount I thought right. Next time I will chop the capers too.
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