Instructions: In a medium bowl, combine tomatoes, olive oil, olives, garlic, and salt and black pepper. Allow sauce to marinate while the pasta cooks.

Bring a large pot of water to a rapid boil and add 2 teaspoons salt. Add spaghetti and immediately stir to separate the strands. Cook 10 to 11 minutes or until al dente, or firm to the bite.

Drain pasta. Immediately place the tomato sauce in the warm spaghetti pot. Return the drained pasta to the pot, add Parmesan, and toss together. Serve immediately.

This recipe yields 4 servings.

Comments: When field-ripe tomatoes are at hand, heres a laid-back way to bring summer to the table: an uncooked sauce as fresh as a salad.

To peel tomatoes, bring a large pot of water to boil. With a sharp knife, score stem end of tomatoes in a cross mark. Place tomatoes in boiling water 12 to 15 seconds. Remove from water and peels should slip right off.

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