1 pound ripe tomatoes
4 cloves garlic
30 large fresh basil leaves
½ cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 pound small shell pasta
½ pound fresh mozzarella
6 ounces pitted black olives
Finely chop the tomatoes and garlic in a food processor. Transfer to a bowl. Tear the basil leaves into pieces and add to the bowl together with the oil, salt and pepper. Mix well, cover and refrigerate for at least 2 hours.
Bring a large pot of salted water to a boil. Cook the pasta until tender but firm to bite (about 8 to 10 minutes).
Drain and place in a serving bowl. Slice the mozzarella into strips.
Cut the olives into quarters. Add to the pasta. Pour on the refrigerated sauce, mixing well. Serve at room temperature.
Per serving:
Calories: 457 (14% from protein,
42% from carbohydrate, 44% from fat)
Protein: 16 grams
Total fat: 22.2 grams
Saturated fat: 5 grams
Cholesterol: 20.3 mg
Sodium: 686 mg
Carbohydrate: 48 grams
Fiber: 2.6 grams
Exchanges: 1 vegetable, 2½
starch, 1 meat,3 ½ fat.