Summer Spaghetti - cooking recipe

Ingredients

1 lb. chopped firm tomatoes
1 chopped medium onion
1 (10 oz.) jar green olives, chopped
1 Tbsp. chopped garlic
1 1/3 c. fresh chopped parsley
2 Tbsp. fresh basil, chopped
2 tsp. drained capers
1/2 tsp. oregano
1 Tbsp. red wine vinegar
1/2 c. olive oil
1 lb. uncooked spaghetti
boiling salted water

Preparation

Toss the tomatoes, onion and olives with marinade made from the garlic, parsley, basil, capers, oregano, red wine vinegar and olive oil.
Must be refrigerated at least 6 hours to thoroughly blend flavors.
Just before serving, cook spaghetti in large kettle of boiling water.
Cook between 8 to 12 minutes; drain. Immediately toss hot pasta with cold tomato sauce.
Serve at once.