Basil, Olive, and Sundried Tomato Angel Hair Pasta

4 oz sundried tomatoes
4 cloves garlic, peeled and bruised
12 black olives
4 tbsp extra virgin olive oil
8 large basil leaves, torn into pieces
3 tbsp flat leaf parsley, chopped finely
cooked angel hair pasta

If tomatoes have been stored in oil, drain and pat dry with a paper towel. Chop them roughly. Place chopped tomatoes in a large bowl with garlic and olives. Mix well. Stir in oil, basil and parsley. Let it sit for a few minutes so flavors meld. Remove and discard crushed garlic. Toss cooked, drained pasta with sauce. Serve with freshly grated Parmesan.

from Five-Minute Pasta Sauces by Michael Oliver (out of print)