Pasta w/Fresh no-cook sauce

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Pasta with Fresh No-Cook Tomato SauceBy Cait , inspired by The Tomato Festival Cookbook, by Lawrence -Hollander Ripe tomatoes, fresh basil, heart-healthy olive oil, and immune-boosting garlic make this a treat for body and taste-buds: INGREDIENTS 1 pound organic dried pasta of choice (I used fusilli, but penne or linguini would work just fine) (You can sub zuchinni for this or squash) 6 cups chopped organic tomatoes (I combined several different types, including cherry tomatoes and two different heirlooms. It doesn’t matter what you use, really, as long as they are fresh and ripe--no tasteless grocery-store tennis balls allowed!)1/4 cup organic extra-virgin olive oil2 cloves garlic, finely minced1 cup fresh basil leaves, stacked and juliennedSalt and freshly-ground black pepper, to taste1/3 cup walnuts

or pine nuts 1. Cook pasta in boiling salted water according to package directions until al dente. 2. Meanwhile, in a large bowl, combine the tomatoes, olive oil, garlic, basil, and salt and pepper to taste. Toss gently to combine. 3. Toast the walnuts or pine nuts in a small skillet over medium heat, stirring, until fragrant. Set aside. 4. Drain pasta and pour on top of tomato mixture, stirring to mix. Add nuts and stir again. Serve immediately. Serves 4. Suzi What is a weed? A plant whose virtues have not

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