Fusilli With No-Cook Tomato Sauce

• 1 package (16 ounces) long fusilli pasta
• 2 pounds ripe tomatoes (about 6 medium), cut into 1/2-inch pieces
• 1 cup packed fresh basil leaves, coarsely chopped
• 1/2 cup pimiento-stuffed olives, chopped, or salad olives
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

1. 1. In large saucepot, cook pasta as label directs. Drain.
2. 2. Meanwhile, in large serving bowl, combine tomatoes (with their juice), basil, olives, oil, vinegar, salt, and pepper; stir gently to mix well.
3. 3. Toss pasta with tomato sauce.
4. Each serving:About 550 calories, 17g protein, 96g carbohydrate, 11g total fat (2g saturated), 0mg cholesterol, 1,065mg sodium

long fusilli pasta, tomatoes, basil, pimiento, olive oil, red wine vinegar, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/fusilli-with-no-cook-tomato-sauce-52873451 (may not work)