Summer Spaghetti - cooking recipe

Ingredients

1 lb. ripe tomatoes
1 medium onion
10 pitted green olives
2 cloves garlic
1/3 c. chopped fresh parsley
2 Tbsp. finely chopped fresh basil
2 Tbsp. drained capers
1/2 tsp. paprika
1/2 tsp. dried oregano
1 Tbsp. red wine vinegar
1/2 c. olive oil
1 lb. uncooked spaghetti

Preparation

Chop tomatoes coarsely.
Chop onion and olives.
Mince garlic. Combine tomatoes, onion, olives, garlic, parsley, basil, capers, paprika and oregano in a medium bowl; toss well.
Drizzle vinegar over tomato mixture.
Pour oil over mixture.
Stir until thoroughly mixed.
Refrigerate, covered, at least 6 hours.