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| 8 x ca. 30 g | Ziti or mostaccioli pasta |
| 2 Esslöffel | olive oil |
| 2 Esslöffel | balsamic vinegar |
| 4 | cloves garlic minced |
| 1/3 Tasse | basil fresh, thinly sliced |
| 1/2 Tasse | Pitted kalamata olives -Or |
| 4 x ca. 30 g | Cn sliced & pitted black Olives, drained |
| 1 Teelöffel | Drained capers, optional |
| 1/2 Teelöffel | red pepper crushed flakes |
| 4 gross | Tomatoes, halved crosswise |
| 4 x ca. 30 g | Goat cheese crumbled or |
| 1/4 Tasse | parmesan |
| | salt |
| | pepper |
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Cook pasta according to package directions. Meanwhile in a large serving bowl, combine the oil, vinegar, garlic, basil, olives, capers and red pepper flakes. Place a strainer over the serving bowl; squeeze the juice from the tomato halves into strainer. (Push on seeds with back of a wooden spoon to extract tomato liquid.) Discard the seeds. Coarsely chop tomatoes and add to olive mixture; toss well. Drain pasta and add to the bowl; toss well. Sprinkle with cheese if desired. Season with salt and pepper to taste.
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