14 cup nicoise olive (or gaeta olives or kalamata olives)
2 12 lbs tomatoes
vine ripened (peel
seed) (optional)
1 14 cups extra virgin olive oil
2 garlic cloves
large chopped
8 leaves fresh basil
torn in small pieces
1 tablespoon flat leaf parsley
chopped
1 tablespoon capers
small
drained
1 pinch crushed red pepper flakes
1 lb spaghetti
Instructions
pit the olives and cut them into small slices.
Place the tomatoes in a serving bowl.
Add the olives and remaining sauce ingredients to the tomatoes with 1/2 teaspoon salt and mix well.
Let the sauce marinate for at least 1 hour at room temperature to give the flavors time to develop, or cover and chill in the refrigerator for up to 3 days.
Cook the spaghetti until al dente.
Drain the pasta and toss thoroughly with the sauce in serving bowl.
Serve at room temperature.
If you like, add 1 teaspoon anchovy paste, or to taste, to the sauce ingredients upfront.
For those who have to have a meal with meat add frozen, peeled and deveined, cooked shrimp.