Ziti with Fresh Tomato-Olive Sauce
- 8 oz Ziti or mostaccioli pasta
- 2 tb Olive oil
- 2 tb Balsamic vinegar
- 4 Cloves garlic, minced
- 1/3 c Thinly sliced fresh basil
- 1/2 c Pitted kalamata olives -OR-
- 4 oz Cn sliced & pitted black
- -Olives, drained
- 1 ts Drained capers, optional
- 1/2 ts Crushed red pepper flakes
- 4 lg Tomatoes, halved crosswise
- 4 oz Goat cheese crumbled or
- 1/4 c Parmesan cheese
- 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.
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.
