Pasta Alla Checca Pasta With Steeped Tomato

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

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