Recipe for Ziti With Fresh Tomato-Olive Sauce


8 oz ziti or mostaccioli pasta
2 tablespoon olive oil
2 tablespoon balsamic vinegar
4 cloves garlic, minced
1/3 cup thinly sliced fresh basil
1/2 cup pitted kalamata olives -or-
4 oz cn sliced & pitted black olives, dr; ained
1 teaspoon drained capers, optional
1/2 teaspoon crushed red pepper flakes
4 large tomatoes, halved crosswise
4 oz goat cheese crumbled or
1/4 cup parmesan cheese
1 salt & pepper to taste


Cook pasta according to package directions. Meanwhile in a large serving bowl, combine the oil, vinegar, garlic, basil, olives, capers and red pepper flakes. Place a strainer over the serving bowl; squeeze the juice from the tomato halves into strainer. (Push on seeds with back of a wooden spoon to extract tomato liquid.) Discard the seeds. Coarsely chop tomatoes and add to olive mixture; toss well. Drain pasta and add to the bowl; toss well. Sprinkle with cheese if desired. Season with salt and pepper to taste.

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