Ingredients

500g cherry tomatoes, cut in half

2 cloves garlic, very finely grated

3/4 cup black olives, halved and pitted

1/2 bunch fresh basil leaves, torn into small pieces

salt

freshly ground black pepper

1/2 cup good extra virgin olive oil

1-2 tbsp red wine vinegar

shaved parmesan cheese

Shell pasta, cooked and drained

Method

• Place tomatoes in large bowl and lighly crush with a fork just enough to release some of the juices.
• Add the garlic, olives, basil leaves, salt to taste, pepper, olive oil and vinegar.
• Mix really well and set aside for about half hour.
• Cook pasta, drain relly well and toss into the tomato mixture with the shaved parmesan. Serve