1 pound firm, ripe plum tomatoes
1 and half small sweet onion or 1 small shallot (1/2 small onion)
1 can sliced olives
3 medium cloves garlic
2 tablespoons finely shredded fresh basil
3 tablespoons drained capers
One forth teaspoon paprika (1/4 teaspoon)
One forth teaspoon dried oregano, crumbled (1/4 teaspoon)
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.