"End-of-Summer" Pasta Sauce

I came across Valli's Summer Spaghetti back in August when the tomatoes were just bursting off the vine and thought it would be a perfect and fresh way to enjoy them in an uncooked pasta sauce. Well, I didn't get around to making it then, but since the tomatoes are still coming up on the vine and the summer is ending in glorious, hot clear weather, it still seemed like a fresh idea… so I'm calling my version "end-of-summer" spaghetti instead.

In addition to fresh tomatoes, there's plenty of peppers ready for harvest too so I've added some hot peppers and a little cayenne too to spice my sauce up. But apart from that, and a few extra olives, the recipe below is pretty much exactly like Valli's original.

"End-of-Summer" Pasta Sauce

Recipe by Lisa Turner Adapted from More Than Burnt Toast Published on September 26, 2007 Fresh, vibrant and delicious uncooked tomato pasta sauce with olives and herbs Print this recipe Ingredients: 1 lb (3 medium) firm, ripe tomatoes, coarsely chopped 1 small onion, finely chopped 1 shallot, finely chopped 2 cloves garlic, minced 1 banana pepper, seeded and diced 1 jalapeño pepper, seed and diced 8 Kalamata olives, pitted and chopped 2 teaspoons capers 2 tablespoons fresh basil, finely shredded 1/3 cup fresh parsley, chopped 1/2 teaspoon paprika 1/4 teaspoon cayenne 1/2 teaspoon dried oregano 1 tablespoon red wine vinegar 1/2 cup olive oil 1/2 cup goat or Feta cheese, crumbled Instructions: Combine the vegetables, herbs and spices in a medium bowl and toss well. Drizzle the vinegar over mixture and then pour over the oil. Stir until thoroughly mixed. Cover and refrigerate to marinate the vegetables for at least 6 hours or overnight. Before serving, cook spaghetti or fettucini in a large kettle of salted water going at a roiling boil just until al dente, about 8 to 10 minutes. Drain well. Immediately toss the hot pasta with the cold marinated tomato sauce and cheese. Serve at once. Makes 2 cups of sauce