Recipe - Pasta Alla Checca (Pasta With Steeped Tomato

1 pound Ripe plum tomatoes
1/8 cup Capers
One half cup Kalamata olives, pitted and
halved
20 Fresh basil leaves, torn
into small pieces
One fourth cup Best olive oil
Freshly milled black pepper
1 Garlic clove, minced
5 ounce Shell pasta

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 23 hours
(or room temperature for 34 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