Serves 8 as an appetizer or 4 as a main course

4 lbs. ripe tomatoes, peeled and seeded
2 Tbs. minced shallots
1/4 cup fresh basil leaves
1 Tbs. minced fresh parsley
1/2 cup imported black olives, pitted
4 Tbs. olive oil
6 anchovy fillets
salt and pepper to taste
1 pound freshly cooked pasta
basil leaves for garnish
Coarsely chop all ingredients except pasta and basil leaves in food processor. Add salt and pepper for taste and toss with hot, freshly cooked pasta. Garnish with basil leaves.
(Louise Fiszer)