Summer Tomato and Olive Pasta

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Speaking of tomatoes, I thought I'd take advantage of the ripe summer tomatoes while they are available. This is tomato at its best -- simply prepared and delicious. And this dish takes about 15 minutes! It doesn't get better than this.

• 3 large ripe but firm tomatoes, cut into large chunks
• 15 pitted black olives, chopped
• 3 cloves of garlic, minced
• 15 basil leaves, julienned
• 2 tablespoons of extra virgin olive oil
• 1/2 pound of pasta (I used angel hair here, but other kinds are also fine)
• salt to taste

Saute minced garlic in a large skillet with 2 tablespoons of olive oil until fragrant, about a minute. Add tomato chunks. Lightly press tomatoes into the pan with the back of a spoon or a spatula. Cook until tomatoes begin to soften, about 2 minutes. Add chopped black olives. Cook for another 3 to 5 minutes. Add basil. Toss together until basil becomes wilted but remains green. Toss together with 1/2 pound of cooked pasta. Adjust seasoning if necessary. Generally the olives are fairly salty, so you may not need any salt at all. Serve with some olive oil drizzled over the top, if desired.

This is so simple but oh so good. The tomatoes really complements the salty meatiness of the olives. Basil adds some freshness to this excellent summer dish.