4 tomatoes, cut into wedges

5 or 6 slices of Bermuda onions, cut in fourths

10 or 12 Green Olives, sliced

45 ml olive oil

30 ml wine vinegar

10 to 12 basil leaves, chopped

2 cups cheese, grated or crumbled - preferably  Parmesan or mozzarella

Combine tomato, olives, onion, oil, vinegar and seasonings.  Mix well, let sit while pasta is cooking. 

Place pasta on plate, add cheese, then top with tomato, olive, onion mixture.

The photo to right shows a version using

ripe olives, cherry tomatoes and a

handful of asparagus spears that were

briefly sauteed & slightly browned in garlic butter.

Below the meal is shown with corn on the cob,

and a bit of broccoli sautéed in garlic and olive

oil added as a side dish.  The PastaBroc recipe.