Fusilli with Tomatoes and Olives

1/2 cup olive oil

3 large cloves garlic

1/2 cup black olives

, pitted and sliced into thin strips

3 tbsp minced fresh basil

1/4 cup minced Italian parsley leaves

Salt

1/2 tsp freshly milled black pepper

1 lb fusilli (twists)

Freshly grated Romano cheese

Preparation:

1 - Blanch fresh tomatoes in boiling water for 1 minute. Transfer to a colander and rinse under cold water. Peel skins with a small paring knife. Cut each tomato in half lengthwise. Squeeze each half and discard all of the seeds. Slice into 1/4-inch strips, place in strainer set over a bowl and reserve juice.

2 - In a medium bowl, combine tomatoes,

1/2 cup olive oil, garlic, olives, basil, parsley,

1 tsp salt and pepper; mix well with wooden spoon. Transfer to a

1 1/2 quart jar with a tight-fitting lid. Refrigerate sauce for at least

6 hours or overnight, turning jar

3 to 4 times so that tomatoes will be well coated with marinade. Pour reserved juice into a small kar, cover and refrigerate.

3 - Remove sauce and reserved juice from refrigerator and let stand at room temperature for 2 hours before serving. Discard garlic from sauce just before tossing with pasta.

4 - Cook pasta in

6 quarts boilinag water with

1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing

1 tbsp olive oil and toss quickly. Toss pasta with

3/4 of the sauce. If pasta is a little dry when tossing, add about 1/2 cup of the reserved juice to moisten. Spoon remaining suace on top and serve with freshly grated Romano cheese.

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