Chop the soring onions, the tomatoes, after peeling them, the XENIA stuffed Olives and the Xenia Capers. In a bowl, put the Extra Virgin Olive Oil XENIA and the remaining ingredients, apart from the spaghetti and the salt. Cover and keep them in the fridge, for at least 2 hours. Then, boil the spaghetti in abundant salted, boiling water and, when they get al dente, drain and replace them in the saucepan.
Add the cold sauce in the hot pasta, mix well and serve, add ½ cup chopped basil leaves.
