Spagheti Con Ponmodro Crudo or spaghetti with uncooked tomato sauce


1-1/2 pounds spaghetti
2 pounds tomatoes, not quite ripe, medium chop
1/2 pound fresh mozzarella, thinly sliced
1 medium Vidalia onion, julienne
1/4 cup pitted olives, roughly chopped
1 ear fresh corn, cut from cob
1-10 ounce jar roasted bell peppers, medium chop
2 Tablespoons capers, drained
1/4 cup fresh Italian parsley, chopped
10-12 fresh oregano leaves, chopped OR 1 teaspoon dried oregano
2 cloves garlic, crushed
salt & fresh ground pepper to taste
1/2 cup extra virgin olive oil
Parmigiano cheese, freshly grated (optional)


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

When the pasta is ready, pour it into a colander and quickly rinse under cold water (or shock), drain well and add warm spaghetti on top of mixed vegetables. Toss gently to combine and serve. Pass cheese at the table.

Serves 6

Adapted from "Sophia Loren's Recipes & Memories" by Sophia Loren