Name: Summer Pasta
Ingredients: 1/4 c Olive oil; 1 lg Dead-ripe tomatoe; 1 Sprig of basil; Clove of garlic; 3/4 ts Salt; Shredded parmesan

I do believe and confess that Christ’s condemnation is my absolution, that His crucifying is my deliverance, His descending into hell is my ascending into heaven, His death is my life, His blood is my cleansing and purging, by whom only I am washed, purified and cleansed from all my sins, so that I neither receive nor believe any other purgatory, either in this world or in the other, whereby I am purged, but only the blood of Jesus Christ, by which all are purged and made clean forever.

John Hooper

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Appetizers, Salads, Vegetables	1	Servings

INGREDIENTS

1/4	c	Olive oil
1	lg	Dead-ripe tomatoe
1		Sprig of basil
		Clove of garlic
3/4	ts	Salt
		Shredded parmesan

INSTRUCTIONS

Place a pan containing 1/4 cup best olive oil per diner over medium heat.
Coarsely chop about 2 small or 1 large, dead-ripe tomatoes per diner. (I
don't peel them, but you could, if you prefer.) Mince a sprig of basil for
each diner, and one small clove of garlic for the whole. Place the
tomatoes, basil, and garlic in a pyrex dish (I use a 2-quart measure) and
add 3/4 teaspoon of salt.  Stir gently until the tomatoes begin to give up
their juice.  Just before the olive oil is hot enough to smoke, pour it
over the tomato mixture and stir to blend.
Serve on room temperature cooked pasta of your choice (my current favorite
is cappellini) with shredded parmesan on the side.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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