Uncooked Tomato Sauce And Pasta - cooking recipe

Ingredients

1 1/2 lb. ripe garden tomatoes
1/2 c. good quality olive oil
2 cloves garlic, peeled
1/2 c. black oil-cured olives (can substitute green olives, but must refrigerate sauce 4 hours)
salt
3 Tbsp. chopped fresh basil leaves
freshly ground pepper
1/2 tsp. dried pepper flakes
2 eggs worth fresh spinach
pasta fettucine or 1 lb. store bought spaghetti

Preparation

Two hours before serving, remove stems and cores from tomatoes.
Cut each in half lengthwise and remove seeds, leaving as much moisture in tomatoes as possible.
Slice each tomato half into 4 long wedges.
Place in glass or porcelain container.
Add the olive oil; toss together very slightly.
Slice the garlic cloves very thinly; add to tomatoes.
Pit the olives and chop coarsely.
Add to the tomatoes.
Sprinkle salt and pepper, pepper flakes and the basil.
Toss all gently and refrigerate at least 2 hours.
When ready to serve, cook pasta until it is al dente. Drain pasta and place in a large serving bowl; add the cold sauce and toss well.
Serve immediately.