"Everything you see, I owe it to pasta...".
So without further ado I share her recipe for Spaghetti con pomodori with you.
Ingredients:
1 1/2 pound spaghetti
2 pounds tomatoes, not quite ripe, chopped
1/2 pound fresh mozzarella, 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 Italian parsley
12 chopped fresh oregano leaves
2 cloves garlic, crushed
Salt
Freshly ground 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.
Should serve 6.
Logically, I should end this post with a photo myself, but the only red garment I own is a nightdress. I think it's best for all parties concerned that I spare you my night-time apparel.
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