| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ripe plum tomatoes |
| 1/8 |
c |
Capers |
| 1/2 |
c |
Kalamata olives, pitted and halved |
| 20 |
|
Fresh basil leaves, torn into small pieces |
| 1/4 |
c |
Best olive oil |
|
|
Freshly milled black pepper |
| 1 |
|
Garlic clove, minced |
| 5 |
oz |
Shell pasta |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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