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Ripe tomatoes - 10 (peeled, seeded and cut into chunks)
Green olives - 165 ml (pitted, sliced)
Garlic cloves - 2 (crushed)
Fresh parsley/basil or both - 1/4 cup (chopped)
Salt and freshly ground pepper
Extra virgin olive oil -125 ml
Balsamic vinegar - 2-3 drops
Fresh rotelli or dried - 340 gms


  • Combine tomatoes, olives, garlic, herbs, salt and pepper in a large serving bowl.
  • Add olive oil and vinegar and toss to coat well.
  • Cover and let stand at room temperature for at least 2 hours to allow the flavors to develop.
  • Cook rotelli in boiling salted water until al dente; drain, add to sauce and toss immediately before serving.

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