Pasta with Fresh Tomato-Basil-Olive Sauce


4 cloves garlic, crushed
10 large basil leaves
1/4 cup toasted pine nuts (or walnuts)
1 pound seeded, chopped tomatoes (about 4 medium)
3 TBS extra-virgin olive oil
2 TBS pitted green olives
4 TBS freshly grated Parmesan cheese
salt and pepper to taste
1/2 pound pasta

Puree all ingredients except pasta. Cook pasta in lots of salted, boiling water; drain and toss with sauce.

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