This is great summertime fare... simple ingredients and a make ahead sauce...add sliced zucchini or diced cucumbers for a variation.

Serves 3 to 4

• 4 cups seeded, chopped tomatoes
• 1/2 cup extra virgin olive oil
• 3 crushed garlic cloves
• 15 -20 black olives, such a kalamata, pitted and halved
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup chopped flat leaf parsley
• Salt and pepper to taste
• 1/2 cup shredded fresh basil
• 8 ounces dry pasta of your choice
• Parmesan or Feta for serving (optional)

1. Combine the tomatoes, oil, garlic, red pepper, olives and parsley in a bowl and let sit at room temperature for 3 to 6 hours, stirring occasionally.
2. When ready to serve, cook the pasta according to package directions, reserving about 1/2 cup of the cooking liquid.
3. Combine the tomato mixture, pasta and basil. Add pasta liquid for a looser sauce. Season to taste with salt and pepper. Garnish with cheese if desired