Sophia Loren'S Spaghetti Con Pomodoro Crudo

Ok, I made this recipe the other day, instead of spaghetti I used the San Giorgio Trio Italiano pasta.(it's three kinds of pastas, you don't have to use that brand you can do it yourself my mom used to do it all the time, just buy different kinds of pastas but same brand).
I didn't use capers, and I added crushed red peppers to it..It was delicious. It's also good cold.

Sophia Loren'S Spaghetti Con Pomodoro Crudo

1 1/2 pounds spaghetti

2 pounds tomatoes, not quite ripe, chopped

1/2 pound fresh mozzarella, thinly sliced

2 medium red or Vidalia onions (or less), thinly sliced

1/4 cup pitted Sicilian green olives, roughly chopped

2 tablespoons drained capers

1/4 cup minced Italian parsley

10 to 12 chopped fresh oregano leaves

    or 1/4 teaspoon dried

1 to 2 cloves garlic, crushed

Salt

Freshly ground pepper

1/2 cup extra-virgin olive oil

Freshly grated Parmigiano cheese (optional)

Cook the pasta until just al dente. While the pasta is cooking, place in a large serving bowl the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic, and salt and pepper to taste. Pour the oil over and toss gently.

When pasta is ready, pour it into a colander and quickly rinse it under cold water; drain well and add the warm spaghetti to the bowl. Toss to combine, remove the garlic if desired, and serve. Pass the cheese at the table.

Yields 6 servings.