4 to 6 ripe tomatoes or use 1 (35 oz.) Italian plum tomatoes, drained
1/3 c. olive oil
2 Tbsp. chopped parsley
1 Tbsp. chopped fresh basil or use 1 tsp. dried basil
1 can ripe olives, drained and chopped
2 tsp. salt
1 clove garlic, minced
1 lb. linguine pasta or ziti or spiral or whatever kind of pasta you like.
8 oz. Mozzarella cheese, diced
Peel tomatoes; cut in half crosswise and squeeze out seeds. Chop pulp into small chunks and place in medium size bowl. Add oil, parsley, basil, 1 teaspoon salt, garlic, pepper and olives to tomatoes. Blend and let stand for at least 2 hours at room temperature. Cook pasta as directed. When pasta is done, drain and put in large bowl or platter. Immediately toss pasta with diced Mozzarella cheese and tomato sauce. Serve at once, with hot garlic bread.