Ziti with Fresh Tomatoes and Olives

from Vegan Fire and Spice, Robin Robertson

4 cups fresh tomatoes, chopped
1 cup oil-cured black olives, pitted and halved (sub 1/4 cup with green olives)
1/4 cup olive oil
1/4 cup fresh basil, chopped
1 tbsp fresh garlic, minced
1 tbsp fresh parsley, minced
1/2 tsp salt
1/2-1 tsp red pepper flakes
1/2-1 lbs ziti (or penne) pasta

1) Combine all ingredients, except pasta, in a bowl. Cover and let stand 30 min, stirring occasionally.

2) Cook pasta until al dente (10-12 min). Drain well and place in shallow bowl.

3) Add sauce and toss gently to combine. Serve immediately or cover and refrigerate if serving cold.

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