*  Exported from  MasterCook  *
                              Summer Spaghetti
 Recipe By     : The Treasury of Creative Cooking
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Pasta-Cold
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Roma tomatoes -- * see note
    1      medium        onion -- optional
    6                    green olives
    2                    garlic cloves -- minced
      1/4  cup           parsley, fresh -- chopped
    2      tablespoons   basil, fresh -- shredded
    2      teaspoons     capers -- drained
      1/2  teaspoon      paprika
      1/4  teaspoon      oregano, dried -- crumbled
    1      tablespoon    red wine vinegar
      1/2  cup           olive oil
    1      pound         spaghetti
 * the very best you can find
 Chop tomatoes coarsely. Chop onion (optional, remember?) and olives. Mince
 garlic. Combine tomatoes, onion, olives, garlic, parsley, capers, paprika
 and oregano in medium bowl; toss well. Drizzle vinegar over tomato mixture.
 Then pour oil over tomato mixture. Stir until thoroughly mixed. Refrigerate
 covered at least 6 hours or overnight.
 Just before serving, cook spaghetti in large kettle of boiling salted water
 just until al dente, 8 to 12 minutes; drain well. DO NOT RINSE. Immediately
 toss hot pasta with cold marinated tomato sauce. Serve at once.
 Note: In this dish, the contact of the very cold sauce with the hot
 spaghetti releases a unique and delicious flavor. The resulting tepid pasta
 salad makes a refreshing lunch or light supper on a hot summer day. Or, you
 may serve the versatile sauce as a relish with grilled meats, as a dressing
 for mixed greens, or stirred into cooled cooked rice.
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