Salade De Cote Riviera (Riviera Salad)

Ingredients

• 3 cups ripe tomatoes
• peeled
• seeded
• chopped
• 1 teaspoon garlic
• finely minced
• 2 tablespoons lemon juice
• 3 tablespoons white wine vinegar
• 13 cup olive oil
• 2 tablespoons fresh basil
• finely minced
• 2 tablespoons fresh parsley
• finely minced
• 2 tablespoons capers
• drained
• 2 tablespoons pitted Greek olives
• chopped
• 1 lb thin spaghetti or 1 lb linguine
• salt & freshly ground black pepper
• to taste

Instructions

1. Combine tomatoes, garlic, lemon juice, wine vinegar, olive oil, one tablespoon each of basil and parsley, the capers and olives in a bowl.
2. Season to taste with salt and pepper and set aside.
3. You should need very little salt.
4. Bring at least four quarts of salted water to a boil.
5. Add spaghetti or linguine and cook until al dente, six to eight minutes.
6. Drain well and rinse thoroughly under cold running water.
7. The rinsing will cool the pasta and also remove enough starch so it is less likely to become sticky.
8. Toss the pasta with the sauce.
9. Taste and season with salt and pepper if desired.
10. Sprinkle with remaining basil and parsley and serve.