Pasta al Sugo d'Estate Pasta with Summer Sauce
|Ripe tomatoes||3 Pound|
|Olive oil||1⁄2 Cup (8 tbs)|
|Minced fresh basil||1⁄4 Cup (4 tbs)|
|Canned pitted black olives||4 Ounce, drained (1 Can)|
|Garlic||2 Clove (10 gm), pressed|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cracked red pepper flakes||1⁄4 Teaspoon|
|Macaroni shells||1 Pound (Medium Ones)|
|Mozzarella||1⁄2 Pound, cubed (Can Be Skim-Milk Mozzarella)|
|Walnuts||1 Cup (16 tbs), toasted|
|Grated romano cheese||2 Tablespoon (As An Accompaniment)|
Pour very hot water over the tomatoes and let them stand until the skins loosen.
Drain, peel, and chop the tomatoes.
Mix them with the olive oil, basil, olives, garlic, and seasonings.
Let the sauce marinate at room temperature for about an hour.
Cook the shells according to the package directions.
Stir in about 1/2 cup of the juices accumulated in the sauce.
Stir in the mozza-rella and toss the hot macaroni until the cheese begins to melt.
Stir in the remaining sauce and the toasted walnuts.
Pass grated Romano cheese at the table.