- 1 pint mixed red and yellow cherry tomatoes, washed
- 5 ounces good black olives, pits removed
- 1 clove of garlic, peeled and finely chopped
- 1 tablespoon red wine vinegar
- A bunch of fresh basil, leaves picked
- A bunch of fresh marjoram, leaves picked
- 10 tablespoons extra virgin olive oil
- ¾ pound spaghetti or linguine
- Sea salt and freshly ground black pepper
- In a bowl, squash all the tomatoes, using your other hand to stop the seeds spitting at you.
- Mix in the olives, garlic, vinegar, rip in the herbs and pour in the olive oil. Allow to sit for 10 minutes.
- Then cook your pasta in salted boiling water. When the pasta is ready (al dente), drain and quickly toss in with your tomatoes.
- Call your guests around the table, then taste the juice at the bottom and season to taste. Serve right away.