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.

Linkev's pasta salad

I decided to make a different pasta salad that you can have warm too. So I came up with this. I love it warm, but my husband likes it cold. If you try it you decide how you like it.

2 medium onions sliced thin

1 yellow squash 

1 zucchini 

1 pint grape tomatoes

1 lb Barilla tricolor pasta 

1 jar alfredo sauce

2 tablespoons garlic powder

1 tablespoon paprika

1 tablespoon adobo

salt and black pepper to taste

virgin olive oil

Grated Parmesan cheese to garnish

Cook pasta according to directions. Drain and rinse with cold water place in a bowl add the alfredo sauce and stir well.

Cut onions into thin slices, rinse the zucchini and yellow squash and cut into small wedges, rinse grape tomatoes and cut in halves.

In a large skillet on medium to high heat oil enough to coat bottom, saute' onions until they begin to be translucent, 

add the zucchini and the yellow squash, cook for about 5 to 8 minutes. 

Add the grape tomatoes

Add all the spices  salt and black pepper to taste, stir well and cook stirring occasionally until vegetables are tender.

When done add the vegetables in the pasta mix well, 

top with grated cheese, you can serve it warm or refrigerate before serving.

You can also substitute the alfredo sauce to Italian dressing, add about 1/4 to 1/2 cup it depends of how strong the dressing is.

 This dish of pasta salad was made with the Italian salad dressing.


Enjoy!!

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.