2 lbs. ripe Italian plum tomatoes
1/4 c. capers
1 c. pitted black olives (Gaeta preferred)
40 fresh basil leaves
1/2 c. extra virgin olive oil
Coarse salt and freshly ground black pepper
1 clove garlic, chopped
1 lb. ribbed pasta (rigatoni preferred)

Tear the basil leaves into small pieces and halve the olives. Dip the tomatoes into boiling water for a minute, then peel them. Dice them and mix them with the olives, basil, capers, half the oil, and salt and pepper. Place the mixture in the sun for 3 hours, or let sit at room temperature for 3-4 hours. Cook the pasta and drain well. Stir the remaining oil into the pasta, then add the tomato sauce and mix well. Serve immediately. Serves 6.