Source: Recipe by Lisa Stapor
2 large ripe tomatoes, seeded and chopped coarsely
4 oil-packed sun-dried tomatoes, drain and chopped
1 clove garlic, chopped
1/4 cup extra virgin olive oil
1 cup fresh basil. loose packed
1/2 pound pasta, Garganelle or penne
Salt and pepper to taste
Combine fresh and sun-dried tomatoes, garlic, oil, salt and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally.
Cook pasta. While hot, toss with the marinade mixture. Coarsely chop basil and toss with pasta.
Serve immediately at room temperature.