Title: Uncooked puttanesca sauce
 Categories: Brenda, Cookbooks, Pasta, Sauces and, Vegetarian
      Yield: 4 Servings
 
 
        2 lg cloves  garlic -- chopped
        1 lb tomatoes -- ripe, seeded,
  :          coarsely chopped **
      1/4 c  olive oil
      1/2 ts dried basil -- or oregano
      1/4 ts hot red pepper flakes
  :          Salt
  :          Freshly ground black pepper
       10    Kalamata olives -- pitted,
  :          cut into
  :          strips
        2 TB capers -- drained
      1/4 c  flat-leaf parsley --
  :          chopped
        2 TB freshly grated Parmesan
  :          cheese -- plus extra for
  :          serving
  
  ** Note: Full flavored tomatoes are very important in this recipe.
  
  COMBINE GARLIC, tomatoes, oil, basil, red pepper flakes, salt, pepper,
  olives, capers, parsley, and cheese in large serving bowl. Add
  drained hot pasta and toss until combined. Serve with extra cheese
  and pass the peppermill.
  
  Recommended Pasta: 1/2 pound penne rigate or spaghetti