PENNE WITH BASIL, PLUM TOMATOES & SALT CURED OLIVES

1 lb. penne pasta

8 plum tomatoes

1/2 c. salt cured olives (black)

1 bunch fresh basil

3 cloves fresh garlic, peeled

1 tbsp. olive oil

1 tbsp. balsamic vinegar


Wash and dry basil leaves. Place them in a food processor with garlic, olive oil and vinegar. Process until smooth, 3-4 seconds. Cook penne in boiling water; drain. Add basil mixture to penne. Stir and keep warm on stove. Slice plum tomatoes lengthwise in 1/8 inch pieces. Pit and slice olives. Heat tomatoes and olives together in separate skillet. Cook over medium heat 3 minutes. Toss tomatoes and olives in with penne mixture. Serve with freshly ground pepper and grated cheese.