Ingredients
- 20 basil leaves (fresh)
- 1 garlic clove
- 300 gr ripe tomatoes (plum)
- 65 gr kalamata olives
- 65 gr shell pasta
- 60 ml best olive oil milled black pepper (freshly)
- 18 gr capers
1) Seed and chop the tomatoes. 2) Place tomatoes, capers, olives, basil, 2 T olive oil, liberal grindings of black pepper, and the garlic into a ceramic bowl. Cover with plastic wrap and place in the sun for 2-3 hours (or room temperature for 3-4 hours). 3) Add the remaining olive oil to the cooked pasta, mix, add sauce, mix again, and mangia! Serves one. Boun Appetito! Edward eesnyder@uiuc.edu
