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.