Name: Pasta Putanesca (ver 1)                      Serves: 4

Category: Pasta                Cuisine: Italian            Source: TomDunn

Ingredients: NOTE: The secret is to pour the cold veggies over hot pasta.
                   This warms the sauce and gives it a wonderful aroma.

2 large or 4 small ripe tomatoes, seeded, peeled and chopped,
  or, one can of Italian tomates, drained and chopped
10 fresh basil leaves
4 green olives, rinsed and chopped
4 black olives, rinsed, pitted and chopped
1 clove garlic, minced
2 tbs capers, rinsed
1/3 cup olive oil
Salt and pepper to taste

12 ounces pasta (linguine, capellini or spaghetti) cooked al dente, drained
and used immediately. Do not allow to sit and cool or it will stick together.

Directions:
Mix vegetables and oil in a bowl and refrigerate for 2 hours.

Pour mixture over hot pasta immediately after it's drained and toss.

Serve with grated cheese and crusty Italian bread and butter.