Recipe: Pasta with Uncooked Tomato Sauce (using black and green olives)

PASTA WITH UNCOOKED TOMATO SAUCE

1 pound fresh plum tomatoes
6 pitted black olives
10 pitted green olives (stuffed is OK)
2 small cloves of garlic
1/3 cup chopped fresh parsley
4 tablespoons finely chopped fresh basil (or 1 teaspoon dried)
2 teaspoons drained and rinsed tiny capers
1/4 teaspoon dried oregano
1 tablespoon red wine vinegar
1/2 cup olive oil
1 pound uncooked rotelle pasta (corkscrew shape)
Boiling salted water

Chop tomatoes and olives. Mince garlic. Combine tomatoes, olives, garlic, parsley, basil, capers, oregano and oil and vinegar in the pasta serving dish. Stir until mixed. Refrigerate covered for several hours.

TO SERVE:
Cook pasta in large pot of boiling salted water until done, 8 to 10 minutes. Drain well.

Toss the hot pasta with the cold marinated tomato sauce.

Adapted from source: Sandra Scherer, Emerald Isle, N.C. to Carteret News-Times