1 pound firm, ripe plum tomatoes ½ small sweet onion or 1 small shallot 1 can sliced olives 3 medium cloves garlic 2 tablespoons finely shredded fresh basil 3 tablespoons drained capers ¼ teaspoon paprika ¼ teaspoon dried oregano, crumbled 2 tablespoons red wine vinegar 1 cup light olive oil 1 pound uncooked spaghetti Boiling salted water
Chop tomatoes coarsely, chop the sweet onions, and mince the garlic. Combine the tomatoes, onions, olives, garlic, basil, capers, paprika, and oregano in a medium bowl. Toss well, drizzle vinegar over tomatoes mixture, then pour olive oil over tomato mixture. Stir until thoroughly mixed. Cover and refrigerate 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.