Pasta Salsa Cruda

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3 tablespoons salted capers (or capers from a jar)

1 pound Roma tomatoes

2 yellow heirloom tomatoes (or only 1 if very large)

1/4 red onion, finely chopped

2 cloves garlic, cut into halves if you are going to retrieve them, finely chopped if you are going to leave them in

1/2 cup extra virgin olive oil

3 tablespoons torn fresh basil + extra as desired

1-2 tablespoons chopped flat parsley

1-2 tablespoons chopped fresh mint

Pinch red pepper flakes

1/2-1 teaspoon red wine or sherry vinegar or to taste

Coarse sea salt as needed, to taste

1 pound chunky pasta such as penne, rotelle, conchiglie, even broken-up bucatini

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