Spaghetti Alla Puttanesco (Uncooked Version)

• 14 cup nicoise olive (or gaeta olives or kalamata olives)
• 2 12 lbs tomatoes, vine ripened (peel, seed) (optional)
• 1 14 cups extra virgin olive oil
• 2 garlic cloves, large chopped
• 8 leaves fresh basil, torn in small pieces
• 1 tablespoon flat leaf parsley, chopped
• 1 tablespoon capers, small, drained
• 1 pinch crushed red pepper flakes
• 1 lb spaghetti

1. pit the olives and cut them into small slices.
2. Place the tomatoes in a serving bowl.
3. Add the olives and remaining sauce ingredients to the tomatoes with 1/2 teaspoon salt and mix well.
4. Let the sauce marinate for at least 1 hour at room temperature to give the flavors time to develop, or cover and chill in the refrigerator for up to 3 days.
5. Cook the spaghetti until al dente.
6. Drain the pasta and toss thoroughly with the sauce in serving bowl.
7. Serve at room temperature.
8. If you like, add 1 teaspoon anchovy paste, or to taste, to the sauce ingredients upfront.
9. For those who have to have a meal with meat add frozen, peeled and deveined, cooked shrimp.
10. Serve with bruschetta.

nicoise olive, tomatoes, extra virgin olive oil, garlic, fresh basil, flat leaf parsley, capers, red pepper

Taken from www.food.com/recipe/spaghetti-alla-puttanesco-uncooked-version-435093 (may not work)