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(printer-friendly version) Spaghetti con Pomodoro CrudoMyCookbook Recipe DatabaseMyCookbook Member: mytymyt Recipe Category: Pasta Recipe Preparation Level: moderate
1-1/2 lbs spaghetti 2 pounds fresh 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 tbsps drained capers 1/4 cup minced Italian parsley 10 to 12 chopped fresh oregano leaves or 1/4 tsp dried 1 to 2 cloves garlic, crushed* salt freshly ground pepper 1/2 cup extra virgin olive oil Freshly grated Parmigiano cheese (optional) Directions: 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 collander and quickly rinse the starch off. (Save a half a cup of the cooking water to moisten the dish if it is too dry.) Add the warm spaghetti to the bowl. Toss to combine and remove the garlic if desired. Serve, passing the cheese at the table. Serves 6. Note: I use a quarter tsp of minced garlic in oil (Victoria brand). I also found that I had to reheat the bowl of pasta in the microwave for a few minutes because it gets cold too quickly. I found it a bit too dry so I added half a cup of chicken stock and mixed it gently before I reheated it in the microwave. For the chicken stock I use a tsp of Better than Bouillon chicken stock that is packed in a jar to a cup of boiling water. If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free! Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below: If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe! Join MyCookbook today - it's free! |
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