Cold Tomato-Basil Sauce
This pasta sauce also makes a delicious bruschetta topping.
2 28-ounce cans chopped tomatoes, drained, or 4 cups fresh tomatoes, skinned, seeded, chopped and drained
2 large garlic cloves, halved
1 cup lightly packed basil leaves
1/4 cup fruity olive oil
1/4 teaspoon hot pepper flakes
1/2 teaspoon salt
1 pound hot, drained spaghetti or linguine
Combine chopped tomatoes and halved garlic cloves in a large bowl. Chiffonade basil leaves and stir into tomato mixture. Add olive oil, hot pepper flakes and salt. Stir well. Refrigerate at least 2 hours, stirring occasionally. Remove garlic cloves and divide sauce among four servings of pasta.