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1
Chop tomatoes coarsely.
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2
Finely chop onion and olives.
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3
Mince the garlic.
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4
Combine tomatoes, onion, olives, garlic, parsley, basil, capers, hot pepper, and oregano.
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5
Drizzle vinegar over tomato mixture, then pour over oil.
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6
Mix well and let sit at least 6 hours covered.
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7
Just before serving, cook the spaghetti until al dente.
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8
Drain and mix immediately with the sauce.
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9
Serve at once, offering cheese if desired.
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10
Variations: This pasta is also great topped with fresh grilled tuna.
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11
For 4 people, use a tuna steak of about 1 1/2 pounds in size.
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12
Lightly grill so that some pink remains, and cut into 1 1/2 inch cubes.
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13
Top the prepared pasta dishes with the tuna, and sprinkle on some crumbled feta cheese instead of the grated Pecorino or Parmesan.
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14
Note: This sauce benefits from sitting for a few hours to allow the flavors to meld, so you can even make it before you leave for work in the morning.
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15
Leftovers are fought over in my house, and are enjoyed either at room temperature as a salad, or warmed.
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16
This sauce can be used as a dressing for pasta salad, as a topping for grilled fish or chicken, or even as a bruschetta topping.
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17
The only absolute requirement for this dish is to use very ripe, flavorful tomatoes.
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18
Otherwise, you can increase the amount of onions or garlic if desired, add extra hot chile, or try out different fresh herbs for a change.
