Summer Pasta Puntanesca

• 1/4 cup (60 ml) fresh basil, shredded (chiffanade)
• 1/4 cup (60 ml) fresh parsley, finely chopped
• 6 or more halves of sundried tomatoes, chopped or slivered
• 5 or more garlic cloves, finely chopped
• 5 or more plum tomatoes, cored and diced
• 1/4 cup (60 ml) extra virgin olive oil
• 1/2 cup (125 ml) freshly grated cheese (parmesan or your choice)
• salt and pepper, to taste
• 1 lb (.5 kg). Farfalle or any curly pasta

1. Combine basil, parsley, sundried tomatoes, garlic, plum tomatoes and oil.
2. Cover and refrigerate for at least 2 hours.
3. When ready to eat bring, back to room temperature.
4. Cook pasta according to package directions.
5. Combine mixture with cooked pasta.
6. Adjust seasoning.
7. Sprinkle with cheese and toss.
8. Enjoy.

fresh basil, fresh parsley, tomatoes, garlic, tomatoes, extra virgin olive oil, parmesan, salt, pasta

Taken from online-cookbook.com/goto/cook/rpage/000AAF (may not work)