| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
August 1993 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Plum tomatoes; peeled, seeded, and |
|
|
; chopped |
| 1/3 |
c |
Minced red onion |
| 1/3 |
c |
Kalamata or other brine-cured black; pitted and sliced |
|
|
; olives |
| 1/4 |
c |
Olive oil |
| 3 |
tb |
Balsamic vinegar |
| 1 |
lb |
Rotelle or fusilli |
| 2 |
tb |
Finely chopped basil leaves |
| 2 |
tb |
Finely chopped fresh mint leaves |
| 2 |
tb |
Finely chopped fresh chives |
|
|
Yellow pear tomatoes; halved for garnish |
INSTRUCTIONS
In a large bowl stir together the plum tomatoes, the onion, the olives, the
oil, the vinegar, and salt and pepper to taste and let the sauce stand for
30 minutes. In a saucepan of salted boiling water cook the pasta until al
dente, drain it, and add the hot pasta to the sauce. Add the herbs, toss
the mixture until it is combined well, and serve it warm, garnished with
the pear tomato halves.
Serves 6.
Gourmet August 1993
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