1 lb. firm, ripe, fresh plum tomatoes
1 med. onion
6 pitted green olives
2 med. cloves garlic
1/3 c. chopped fresh parsley
2 tbsp. finely shredded basil OR 3/4 tsp. dried basil, crumbled
2 tsp. drained capers
1/2 tsp. paprika
1/4 tsp. dried oregano, crumbled
1 tbsp. red wine vinegar
1/2 c. olive oil
1 lb. uncooked spaghetti
Boiling salted water

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

Just before serving, cook spaghetti in large kettle of boiling salted water just until al dente, 8 to 12 minutes; drain well. Immediately toss hot pasta with cold marinated tomato sauce. Serve at once.