Uncooked Tomato Sauce And Pasta

• 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

1. Two hours before serving, remove stems and cores from tomatoes.
2. Cut each in half lengthwise and remove seeds, leaving as much moisture in tomatoes as possible.
3. Slice each tomato half into 4 long wedges.
4. Place in glass or porcelain container.
5. Add the olive oil; toss together very slightly.
6. Slice the garlic cloves very thinly; add to tomatoes.
7. Pit the olives and chop coarsely.
8. Add to the tomatoes.
9. Sprinkle salt and pepper, pepper flakes and the basil.
10. Toss all gently and refrigerate at least 2 hours.
11. 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.
12. Serve immediately.

tomatoes, olive oil, garlic, black oil, salt, fresh basil, freshly ground pepper, pepper, eggs, pasta fettucine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985678 (may not work)