• ½ pound cherry tomatoes, halved

• ¼ c. black olives, pitted

• 1 clove of garlic, peeled and finely chopped

• 1 tablespoon red wine vinegar

• 1 bunch basil

• fresh marjoram, thyme or oregano

• 10 tablespoons extra virgin olive oil

• 1 pound spaghetti or linguine

• sea salt and freshly ground black pepper

In a large bowl, crush the tomatoes with your hands, mix in the olives, garlic and vinegar. Tear in the basil and marjoram, thyme or oregano leaves and pour in the olive oil. Allow to sit for 10 minutes.

Cook pasta in salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the tomatoes.  Serve with parmesan if desired.

• ½ pound cherry tomatoes, halved

• ¼ c. black olives, pitted

• 1 clove of garlic, peeled and finely chopped

• 1 tablespoon red wine vinegar

• 1 bunch basil

• fresh marjoram, thyme or oregano

• 10 tablespoons extra virgin olive oil

• 1 pound spaghetti or linguine

• sea salt and freshly ground black pepper

In a large bowl, crush the tomatoes with your hands, mix in the olives, garlic and vinegar. Tear in the basil and marjoram, thyme or oregano leaves and pour in the olive oil. Allow to sit for 10 minutes.

Cook pasta in salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the tomatoes.  Serve with parmesan if desired.