10 oz. linguine
5 or 6 diced tomatoes
12 to 20 Kalamata olives, diced, (depending on sodium level desired)
2 to 4 tbsp. lapers
2 tbsp. fresh basil, julienned
4 garlic cloves, diced
1/2 c. olive oil
1/4 tsp. crushed red pepper
2 tbsp. butter
2 oz. grated Romano cheese

Marinate tomatoes, lapers, olives, basil and garlic in 1/2 the olive oil for 2 hours. Cook pasta al dente. Rinse pasta. In a saute pan, melt butter. Add olive oil, red pepper and pasta. Turn off heat. Add tomatoes mixture. Serve warm, garnished with Roman cheese. Serve 4 to 6.