Pasta with Tomatoes & Green Olives
Ingredients:
9 or 10 ripe tomatoes, peeled, seeded and cut into chunks (plum tomatoes work best)
⅔ cup pitted green olives, sliced OR *small jar of capers
2 cloves of garlic, chopped fine
¼ cup finely chopped fresh parley or basil, or a mixture
salt and freshly ground pepper to taste
½ cup olive oil
2-3 drops of balsamic vinegar (use capfuls)
¾ lb. to a lb. of your favorite pasta
Instructions:
Serves 4.
The longer you marinate it, the better it tastes so “go do something you love to do” and come back, boil the pasta water, and you have a delicious dinner in minutes!
9 or 10 ripe tomatoes, peeled, seeded and cut into chunks (plum tomatoes work best)
⅔ cup pitted green olives, sliced OR *small jar of capers
2 cloves of garlic, chopped fine
¼ cup finely chopped fresh parley or basil, or a mixture
salt and freshly ground pepper to taste
½ cup olive oil
2-3 drops of balsamic vinegar (use capfuls)
¾ lb. to a lb. of your favorite pasta
Instructions:
- Combine tomatoes, olives, garlic, herbs, salt and pepper in a large serving bowl.
- Add olive oil and vinegar and toss to coat well.
- Cover and let stand at room temperature for at least 2 hours to allow the flavors to develop.
- Cook pasta in boiling salted water until “al dentè”
- Drain, add to tomato mixture and toss immediately before serving.
Serves 4.
The longer you marinate it, the better it tastes so “go do something you love to do” and come back, boil the pasta water, and you have a delicious dinner in minutes!