---------- Recipe via Meal-Master (tm) v8.02
  Categories: Veggie, Pasta
       Yield: 8 servings
       8 oz Ziti or mostaccioli pasta
       2 tb Olive oil
       2 tb Balsamic vinegar
       4    Cloves garlic, minced
     1/3 c  Thinly sliced fresh basil
     1/2 c  Pitted kalamata olives -OR-
       4 oz Cn sliced & pitted black
            -Olives, drained
       1 ts Drained capers, optional
     1/2 ts Crushed red pepper flakes
       4 lg Tomatoes, halved crosswise
       4 oz Goat cheese crumbled or
     1/4 c  Parmesan cheese
            Salt & pepper to taste
   Cook pasta according to package directions. Meanwhile
   in a large serving bowl, combine the oil, vinegar,
   garlic, basil, olives, capers and red pepper flakes.
   Place a strainer over the serving bowl; squeeze the
   juice from the tomato halves into strainer. (Push on
   seeds with back of a wooden spoon to extract tomato
   liquid.) Discard the seeds. Coarsely chop tomatoes and
   add to olive mixture; toss well. Drain pasta and add
   to the bowl; toss well. Sprinkle with cheese if
   desired.  Season with salt and pepper to taste.