• 1 & 1/2 lb. fresh ripe tomatoes
• 1/2 C. (4 oz.) sliced pitted black olives
• 1 clove (1 tsp.) chopped garlic
• 1/4 tsp. salt
• 1/4 tsp. crushed red pepper
• 1/8 tsp. black pepper
• 1/2 C. Olive Oil
• 3 Tbs. sliced fresh basil leaves
• 3 Tbs. minced parsley or 1 Tbs. dry parsley
• 1 (8-oz.) package medium sized cooked pasta

Cut tomatoes into wedges. In medium bowl toss tomatoes, olives, garlic, salt, red pepper, and black pepper. Pour olive oil over mixture and toss gently. Let this stand at room temperature in a covered container for 30 minutes. Just before serving, add basil and parsley mixing well. Serve immediately over cold or warm pasta. Yields 4 (1 1/2 C.) servings.