Ziti With Fresh Tomato-Olive Sauce

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Ziti With Fresh Tomato-Olive Sauce

 

8 ounces ziti or mostaccioli pasta

2 tablespoons olive oil

2 tablespoons balsamic vinegar

4 cloves garlic, minced

1/3 cup thinly sliced fresh basil

1/2 cup pitted kalamata olives or 1 4 ounces can sliced &

pitted black, olives, drained

1 teaspoon drained capers, optional

1/2 teaspoon crushed red pepper flakes

4 large tomatoes, halved crosswise

4 ounces goat cheese crumbled or 1/4 cup 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.

Yields 6 servings.