Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  quarts        canned tomatoes -- drained and chopped
   2      cups          capers
   6      cloves        garlic -- chopped
   1      quart         grated parmesan cheese -- or romano
   1      cup           julienned fresh basil
   2      tablespoons   ground black pepper -- or cracked
   3      cups          black olives -- pitted and sliced
   2      cups          chopped scallions
     1/2  cup           mashed anchovies
   2      cups          olive oil
   2      cups          fresh parsley
     1/4  cup           lemon zest -- optional
   4      pounds        dry pasta

Preparation:

Combine tomatoes, olives, scallions, capers, anchovies and garlic in a large bowl. Mix well. Slowly whisk in olive oil. Fold in cheese, parsley, basil, lemon zest and pepper. Cpook pasta according to package directions to al dente. Toss hot pasta with room temperature cheese/tomato mixture. Makes 24 at 1/2- servings.