This Pasta con Salsa Cruda features just-cooked al-dente spaghetti tossed with uncooked fresh tomatoes, onion, peppers, olives, capers with fresh herbs.
Toss the diced onion, peppers and garlic together with the salt and allow to macerate in a bowl for about 20 minutes.
Add the tomatoes, olives, and capers to the bowl along with the ground Pepper and fresh herbs, the toss with the Olive Oil and allow to marinate for 30 – 60 minutes.
When ready, cook the pasta until almost al dente, and, just before it reaches this point, slice the Basil leaves into a fine-shreds.
Drain the pasta and add back to the pot with the butter, followed by the Basil, and toss well over medium heat for a half-minute or so.
Remove the pan from the heat, add the marinated fresh ingredients, and toss well.
Allow to sit for a minute or two then serve with grated cheese.