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Fresh Tomato and Olive Sauce

1/2 pound shaped pasta, such as shells or ziti
4 ripe plum tomatoes
1 clove garlic, minced
6 black olives (Nicoise or Kalamata, pitted and chopped)
Pinch crushed red pepper flakes
2 tablespoons chopped fresh parsley
3 tablespoons olive oil
Parmesan cheese
Salt and pepper

Cook the pasta according to package directions.

While the pasta cooks, chop the tomatoes.

In a serving bowl, toss the tomatoes with the garlic, olives, red pepper flakes, parsley and olive oil.

Drain the pasta and toss it in the bowl with the sauce.

Add cheese, salt and pepper.

Thursday, August 12, 1999

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