Checca--an easy warm weather pasta, served room temperature. A great way to enjoy homegrown or farmer's market tomatoes.

--Louisa Beers

4 large ripe tomatoes, 3/4" dice
1 bunch fresh basil, torn
1 cup pitted kalamata olives, diced
3 cloves garlic, minced
6 Tablespoons olive oil
1/2 teaspoon red pepper flakes, or to taste
1 pound penne rigate pasta
1/4 to 1/2 pound whole milk mozzarella, 3/4" cubes
salt & pepper, to taste

Combine tomatoes, basil, olives, garlic, salt and pepper in a large bowl. Let stand 15-30 minutes.

Cook pasta al dente and drain.

Toss pasta with tomato mixture.

Heat oil until just hot, add pepper flakes, and pour over pasta-tomato mixture.

Add mozzarella, toss again and let stand for two minutes. Season with salt and pepper.

Serve with our Francese for sopping up the yummy juices.

Note: You may also toast the garlic until golden brown in the oil if you are not a raw garlic lover. Both ways are equally delicious.

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