If you like tomatoes as much as I do, you'll love this one. It puts a room temperature sauce over hot pasta.
4 cups seeded, chopped tomatoes
1/2 cup olive oil
2 - 3 crushed garlic cloves
1/2 - 1 tsp. crushed red pepper flakes
about 15 halved black olives (pick your favorite)
1/3 cup chopped parsley
1/3 cup shredded basil
8 oz. pasta of your choice
Combine the tomatoes, oil, garlic, red pepper, olives, and parsley in a bowl and let sit at room temperature for a few hours, stirring occasionally.
When ready to serve, cook the pasta in chicken or vegetable broth or clam juice. Reserve about 1/2 cup broth after cooking in case you need to loosen up the sauce after combining.
Combine the tomato mixture, pasta and basil and top with as much parmesan as you like. Add salt and pepper to taste.
Sometimes I substitute feta cheese for the parmesan for a different twist.