2 large ripe tomatoes, seeded and coarsely chopped
4 oil-packed sun-dried tomatoes, drained and coarsely chopped
1 garlic clove, chopped
1/4 c. extra virgin olive oil
salt
freshly ground pepper
1/2 lb. garganelle or penne rigate
1 c. fresh basil leaves, loosely packed

Combine fresh and sun-dried tomatoes, garlic, olive oil, salt and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally. Boil pasta in salted water until al dente, 7 to 10 minutes; drain well and while still hot, toss with tomato mixture. Coarsely chop basil and combine with pasta. Serve immediately or at room temperature.

Submitted by: Sylvia Bell