Summer Spaghetti

By stacymd23

Ingredients

• 2 large or med red, ripe summer tomatoes
• 1/2 medium red or sweet onion
• 1/4 cup pitted, mixed kalamata and green olives
• 2 tablespoons drained capers
• 1/4 cup olive oil, plus more for drizzling
• 2 tablespoons red wine or sherry vinegar
• 1-2 teaspoons white sugar (options to taste)
• salt & pepper
• 12 ounces fresh or 8 ounces dried spaghetti

Preparation

Step 1

1. Bring a large pot of water to a boil. Meanwhile, core the tomatoes then cut them into large dice; the yield is about 3 cups. Transfer to the large serving bowl. Cut the onion into small dice. Coarsely chop the olives; transfer them to tbe bowl, along with the capers. Whisk together the oil and vinegar in measuring cup until emulsified, then add to the bowl. Season with sugar, salt and pepper to taste. Let the mixture sit while the pasta cooks.

2./ Salt the water, then add the pasta and cook according to the package directions. Drain the pasta and add to the bowl; toss to incorporate thoroughly. Let sit for 10 minutes before serving at the table, where you'll drizzle oil on each portion as you serve.