Instructions:

Yield: 4 servings

5 med Ripe tomatoes, diced
1 med Red onion, chopped
1 ea Garlic clove, pressed
3/4 cup Basil, shredded
1 cup Parsley, chopped
3 tbsp Extra virgin olive oil
2 tsp Balsamic vinegar
Salt & pepper, to taste
1 lb Fettucine
1/4 cup Black olives, chopped

Combine all except fettucine. Cook fettucine al dente and add to tomatoes. Top with olives, if desired. Serve warm, cold or at room temperature.