INGREDIENTS
10
Basil, leaves
1 pint
Cherry tomatoes, Ripe
4 cloves
Garlic
1
jar Sun-dried tomatoes
1
jar Kalamata or assorted olives
16 oz
Corkscrew pasta
1
Salt and pepper
1 cup
Olive oil, Extra Virgin
3 tbsp
Red wine vinegar
1 1/2 cups
Parmesan cheese