Pasta with Grape and Cherry Tomatoes, Capers, Olives and Basil

Ingredients:

1/4 Pound Fusilli Bucati (or bucatini, radiatore, or another short,squiggly pasta)
1/2 Pound Grape, Teardrop and/or Cherry Tomatoes
10 Basil Leaves
2 Minced cloves of garlic.
2 Tablespoons Capers
12 Pitted Kalamata Olives
1 Tablespoon Kosher Salt
1 Pinch Crush Red Pepper
3 Tablespoons Olive Oil

Instructions:

In a large mixing bowl, combine tomatoes, capers, olives, garlic, salt, red pepper, and olive oil. Stack basil leaves and chiffoniers, and add to tomato mixture. Using the back of a broad spoon (or a small paring knife), “smash” (or cut) at least 1/4 of your tomatoes to release the acidic juice. Marinate at room temperature for at least an half hour.

Start to boil pasta. Get the largest non-stick frying pan (or wok) you have, and heat over medium heat. Test pasta and make sure it’s a minute “underdone” . Crank up the heat on your pan to high, and drain pasta.

Throw in the tomato mixture and sear over extremely high heat for 30 seconds. Add pasta, and fry for one minute, flipping and stirring constantly. The skins on the tomatoes should just start to blister from the high heat.