Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Ripe red and yellow 1/2 c Kalamata olives, pitted
-tomatoes, halved, cored, -and sliced
-seeded diced, about 2 C Freshly ground black pepper
1/4 c Minced shallots -to taste
2 tb Balsamic vinegar 2 tb Extra-virgin olive oil
1/3 c Fresh chopped basil Coarse salt
2 tb Mixed minced herbs, such as 1 lb Spaghetti, linguine,
-thyme, tarragon, coriander, -or bucatini
-fennel tops, or Italian 1/2 c Freshly grated Parmesan
-flat leaf parsley in any -cheese, preferably Reggiano
-combination

In a medium bowl add tomatoes, shallots, balsamic vinegar, basil,
mixed herbs, olives, and pepper. Drizzle olive oil over the top. Set
mixture aside.

In a large stockpot, bring 6 quarts of water to a boil and add coarse
salt to taste. Add pasta and cook until al dente, about 6 to 8
minutes. Drain pasta and transfer immediately to a warm serving bowl.
Add tomato mixture and toss. Serve with cheese and coarse ground
pepper. Serves 4 to 6.

House Beautiful/May/94 Scanned fixed by DP GG

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