1 lb. tomatoes, seeded, not peeled
1 med. onion
6 green olives
2 med. cloves of garlic
1/3 c. parsley
2 tbsp. basil, fresh or 1/4 tsp. dried
2 tsp. capers
1/2 tsp. paprika
1/4 tsp. dried oregano
1 tbsp. balsamic vinegar
1/2 c. olive oil
1 lb. spaghetti

Chop all of the above vegetables and finely chop the herbs. Mix all of the ingredients. Marinate in refrigerator for several hours. Cook spaghetti and drain. Pour fresh sauce over, toss with spaghetti and serve with grated Parmesan, Romano or Asaiago cheese. This will be lukewarm when served.