Name: Penne with Uncooked Tomato-Olive Sauce / Penne ai Pomodori Crudi
Ingredients: 2 pounds plum tomatoes, peeled, seeded, and cut into small pieces; 1 cup mixed pitted olives in oil, drained and cut into small pieces; 2 tablespoons capers in salt, rinsed and diced; 1 large clove garlic, minced; 1/3 cup parsley, minced; 6 orlarge basil leaves, torn into small pieces; 1/2 cup Extra-Virgin Olive Oil; Fine sea salt to taste; Coarse black pepper to taste; 1 pound penne; INGREDIENTS

Ingredients

2 pounds plum tomatoes, peeled, seeded, and cut into small pieces
1 cup mixed pitted olives in oil, drained and cut into small pieces
2 tablespoons capers in salt, rinsed and diced
1 large clove garlic, minced
1/3 cup parsley, minced
6 orlarge basil leaves, torn into small pieces
1/2 cup Extra-Virgin Olive Oil
Fine sea salt to taste
Coarse black pepper to taste
1 pound penne
INGREDIENTS

Directions

Early in the day combine the tomatoes, olives, capers, garlic, parsley, basil, olive oil, salt, and pepper in a large bowl. Cover and set aside to marinate at room temperature.
Cook the penne al dente, drain it, and toss it with the tomato mixture. Serve at room temperature.
For variety, add chopped red and yellow bell peppers and cooked, diced artichoke hearts.