Fusilli with No-Cook Tomato Sauce
- 1 16-oz. pkg. long fusilli pasta
- 2 lbs. ripe tomatoes (about 6 med.), cut into 1/2-inch pieces
- 1 C. packed fresh basil leaves, coarsely chopped
- 1/2 C. pimiento-stuffed olives, chopped or salad olives
- 2 Tbs. olive oil
- 1 Tbs. red wine vinegar
- 1 tsp. salt
- 1/4. tsp. black pepper
In large saucepot, cook pasta as label directs. Drain.
Meanwhile, in large serving bowl, combine tomatoes (with their juice), basil, olives, oil, vinegar, salt and pepper; stir gently to mix well. Toss pasta with tomato sauce.