Serves: 4
| Ingredient | Qty | Prep |
| Spaghetti | 1 lb | al-dente, with salt |
| Tomatoes | 4-5 | diced |
| Black olives | 3/4 cup | chopped |
| Sun-dried tomato | 6 | chopped |
| Red onion | 1 large | julienne |
| For The Dressing: | ||
| Sun-dried tomato | 5 | |
| Red wine vinegar | 1 tbsp | |
| Olive oil | 4 tbsp | |
| Garlic | 2 cloves | |
| Pepper | 3/4 tsp | |
| Basil | 1 cup | |
| Salt | to taste | |
| Capers | 1 tsp | blend into paste |
Method:
- Fry onions in olive oil
- Add the tomatoes, sun-dried tomatoes and green pepper; cook with closed lid till tomatoes become soft
- Turn off the flame; add spaghetti, olives, and the dressing
- Toss and serve
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