Surplus tomatoes? Try Summer Spaghetti

This has been a reasonably good year for tomatoes, although the recent rains will probably put an end to the crop.  Try this easy no-cook tomatoe sauce for spaghetti.  The contact of the cold sauce with the hot pasta releases a unique and delicious flavor.  It's a summer winner:

 

 

SUMMER SPAGHETTI

 

2 1/2 cups (about 1 lb.) peeled, seeded, and chopped fresh tomatoes

(Dip in boiling water for 45 - 60 seconds before peeling)
1/4 cup chopped fresh parsley

2 Tbsp. shredded fresh basil

1 onion, finely chopped

1 1/2 tsp. minced garlic (about 2 med. cloves)

6 to 8 pitted green olives, chopped

2 tsp. capers

1 1/2 Tbsp. wine vinegar or lemon juice

1/4 cup olive oil

1/4 tsp. each dried oregano and crushed red pepper

1/2 tsp. each paprika and pepper

1/8  tsp. salt

8 to 12 oz. spaghetti or other pasta

Combine all ingredients except pasta in a large bowl.  Let stand at room temperature for an hour, or refrigerate up to 8 hours.  Cook pasta according to package directions; drain.  Add the hot pasta to the tomato mixture and toss well.  Serve immediately.  Serves 4-6.