Uncooked Harlot’s Sauce

This summer version of the traditional puttanesca sauce needs impeccably fresh, sweet, vine-ripened tomatoes. The olives, capers and pepper can be adjusted to taste.

• 1 pound spaghetti
• 2 pounds fresh, sweet, vine-ripened tomatoes
• 1/3 cup extra-virgin olive oil
• 2 large cloves garlic, minced
• 1/4 cup pitted and sliced, sharply flavored imported black olives (Gaeta, Nicoise or Kalamata)
• 1 tablespoon drained small capers
• 1/4 teaspoon red pepper flakes, or to taste
• 1/2 teaspoon salt, or to taste
• 2 teaspoons fresh oregano or marjoram leaves
• 1 tablespoon chopped fresh Italian parsley (flat parsley)

Cut out the tough area around the core of each tomato and cut the tomatoes into quarters lengthwise. Using your fingers, push out the excess seeds. Chop the tomatoes coarsely or cut them into fine dice. Place the tomatoes in the bowl in which you will serve the pasta.

Add the olive oil, garlic, olives, capers, pepper flakes, salt, oregano or marjoram, and parsley to the tomatoes and stir to mix well. Allow the sauce to stand at room temperature while the pasta cooks.

Cook the spaghetti al dente in lightly salted, boiling water. When done, add to the prepared tomato sauce.

Makes approximately 2 cups

Red Spanish Gazpacho

Combine in blender

• 1 medium sweet onion
• 2 medium cucumbers
• 4 large tomatoes--peeled
• 1 small clove of garlic
• 1 jar pimentoes

Blend until smooth, then add:

• 3 cups cold water
• 3 tablespoons red wine vinegar
• 2 teaspoons salt

Chill soup thoroughly. To serve, ladle into bowls. Have ready in small bowls:

• 1 medium sized sweet onion, chopped
• 1 medium cucumber, unpeeled and diced
• 2 large tomatoes, peeled and chopped croutons and ice cubes.

Can thicken with bread crumbs or sprinkle croutons on each serving.