Still Life with Spaghetti, Tomatoes, Basil & Parmesan
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Sophia Loren's Spaghetti con
Pomodoro Crudo

 

 

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Spaghetti con Pomodoro Crudo

A Movie Star’s Simply Fantastic Pasta Entree
By Sophia Loren
Good Morning America Recipe Archives

For 6 servings

1 1/2 pounds 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
10 to 12 chopped fresh oregano leaves or
1/4 teaspoon dried
1 to 2 cloves garlic, crushed
Salt
Freshly ground pepper
1/2 cup extra-virgin olive oil
Freshly grated Parmigiano cheese (optional)

1. 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.
2. 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.

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