1 lb. ripe fresh tomatoes, chopped (plum are best)
1 med. onion, chopped
6-8 green stuffed olives, chopped
2 med. cloves garlic, minced
2 tbsp. finely chopped fresh basil
2 tsp. drained capers
1/2 tsp. paprika
1/4 tsp. dried oregano, crumbled
1 tbsp. red wine vinegar
1/4 c. olive oil
1 lb. uncooked spaghetti

Wash tomatoes; halve and remove some of the seeds, chop coarsely. Combine tomatoes, onion, olives, garlic, basil, capers, paprika and oregano in medium bowl; toss well. Drizzle vinegar, then add oil. Mix thoroughly. Refrigerate, covered, at least 6 hours or overnight.

Just before serving, cook spaghetti in large kettle of boiling salted water just until al dente. Drain well. Immediately toss hot pasta with cold marinated tomato sauce. Serve at once. Serves 4-6. (Leftovers are great as a pasta salad).