Spaghettini With Sun Cooked Tomato Sauce
|Peeled seeded chopped tomatoes||3 Cup (48 tbs)|
|Calamata olives||12 , pitted and quartered|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Crushed red pepper||1⁄4 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Spaghettini||8 Ounce, uncooked|
|Shredded fresh basil||1⁄4 Cup (4 tbs)|
Combine first 8 ingredients in a large glass bowl; toss gently.
Cover and place in a warm place outside in sun or in kitchen for 3 hours.
Cook pasta according to package directions, omitting salt and fat; drain well.
Add hot pasta and basil to sun-cooked tomato sauce; toss well.