MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta Salad w/Summer Tomatoes, Basil & Olive Oil
Categories: Vegetables, Herbs, Seafood, Chilies, Pasta
Yield: 9 servings

2 lb Very ripe tomatoes, coarse
- chopped
1/4 c Drained capers or sliced
- olives
3 cl Garlic; fine grated or
- mashed to a paste
Salt; as needed
1/4 ts Black pepper; more as
- needed
1/2 ts Red-pepper flakes
1 lg Basil sprig
+=PLUS=+
1/2 c Torn fresh basil leaves
3 Oil-packed anchovy fillets;
- minced (opt)
1/2 c Extra-virgin olive oil; more
- for serving
1 lb Short pasta; campanelle,
- fusilli or farfalle

In a large bowl, toss together the tomatoes, capers,
garlic, 1/2 teaspoon salt, black pepper, red-pepper
flakes, the whole basil sprig and anchovies if using.
Let sit for 5 minutes, then stir in 1/2 cup oil. Taste
and add salt and pepper if needed. The tomatoes should
be aggressively seasoned. Let tomatoes marinate for at
least 1 hour and preferably 2 to 3.

Bring a large pot of heavily salted water to a boil. Add
pasta and cook until it is just al dente, usually a

minute less than the package instructions. Drain well.
Add to bowl with tomatoes while still warm and toss
well. Let pasta cool, soaking up the dressing. Let pasta
sit at room temperature for at least another hour and up
to 6 hours before serving. Or chill for up to 24 hours;
bring to room temperature before serving.

Just before serving, gently fold in torn basil leaves.
Top with more olive oil and cracked black pepper before
serving.

by Melissa Clark

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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... Potato chips are very fatty but still healthier than snorting heroin.
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