6 very ripe large tomatoes, peeled, seeded, and cut into bite-sized pieces
1 cup extra-virgin olive oil
1 cup fresh basil leaves, cut into strips
1 cup freshly grated parmesan cheese
3/4 cup sliced black olives
1/2 cup sliced pimiento-stuffed green olives
4 cloves garlic, minced
1 tablespoon salt
1 teaspoon coarsely ground pepper
1 (16-ounce)package uncooked linguine pasta
Freshly grated parmesan cheeseIn a large bowl, combine tomatoes, olive oil, basil, parmesan cheese, black olives, green olives, garlic, salt, and pepper; stir until blended. Cover and let stand at room temperature 2 hours.
Cook pasta according to package directions; drain and return to pan. Add tomato mixture and toss to coat thouroughly. Transfer onto individual serving plates and garnish with additional parmesan cheese.
Makes 4 servings.