Linguini with Tomato, Olive and Scallion

Based on a recipe found in the Secret's of Fat Free Italian Cooking, this reflects the light summer fare of northern Italy.  After sitting for a while the flavors become more robust than one might imagine by simply looking at the ingredients.

 

4 cups	chopped Roma tomatoes drained of all but ½ cup of juice
¼ cup	scallions, diced
3 cloves	garlic, finely minced
½ cup	pitted black olives, diced
1 teaspoon	dried basil
1 teaspoon	dried oregano
1 tablespoon	dried red Chile flakes
1/3 cup	fat free Italian dressing (see notes)
1 pound	linguini, cooked al dente
¼ cup	Romano cheese, grated
salt and pepper to taste

Place first eight ingredients into a bowl and let sit at room temperature for an hour to allow the flavors to blend.

While the pasta is cooking warm a large pasta bowl (or any bowl large enough to hold all of the pasta) in the oven (200 degrees is the proper temperature for keeping foods warm).  Place the sauce in a saucepan and gently bring it to a simmer.

When the pasta is cooked, drain well and transfer to the warm pasta bowl.  Add the sauce and toss well to coat thoroughly.  Allow the pasta and sauce to sit for 3-5 minutes, tossing occasionally, to allow the pasta to absorb some of the sauce.  Add Romano and salt and pepper and toss again before serving.

Notes:  If you wish to kick the flavor up a notch or two then use Big Daddy's Italian dressing instead of the fat free stuff.  Shameful.