Fusilli with Puttanesca Sauce

Preparation time: 20 minutes
Cooking time: 10 minutes
Yield: 4 to 6 servings

2 1/2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
1/4 cup Gaeta or Kalamata olives, pitted and roughly chopped
1 tablespoon drained capers
Chopped fresh hot pepper or crushed red pepper flakes to taste
Salt to taste
1/4 cup roughly chopped fresh basil leaves
1 pound fusilli (spiral-shaped) pasta, cooked, drained

1. Using a paring knife, cut the stem end from the tomatoes. Drop them into boiling water 20 seconds and them immediately into ice water. The peel will come off easily. Slice across the tomato and remove the seeds. Coarsely chop.

2. Put the olive oil and garlic in a medium skillet. Cook briefly over
medium heat. Add the tomatoes, olives, capers, hot pepper and salt to taste. Cook briefly just to heat through. Add the basil and toss
immediately with hot pasta.