directions
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1
Combine fresh tomatoes, basil, parsley, sun-dried tomatoes, pine nuts, Montrachet, olives, salt, pep- per and Herbs de Provence in a large bowl and set aside
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2
In a small bowl or blender, combine the oil, vinegar, sugar, mustard and garlic; blend well and set aside
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3
Toss tomato and oil mixtures with hot pasta in a large heated bowl
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4
Serves 4.
Tomato & Olive Sauce
ingredients
- 6 fresh medium tomatoes, diced
- 2 bunches fresh basil, shredded
- 1/2 cup chopped parsley
- 3 sun-dried tomatoes, chopped
- 2 tablespoons pine nuts, toasted
- 1/2 log Montrachet cheese, cut in small pieces
- 1/2 cup ripe olives, cut in half
- salt and freshly ground black pepper to taste
- 1 tablespoon Herbs de Provence
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1/4 teaspoon sugar
- 1/2 teaspoon Dijon-style mustard
- 3 garlic cloves, minced