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Vegan pasta with no-cook tomato 'sauce'

Here's my contribution to the May vegetarian theme:

3 medium sized ripened tomatoes with lots of flavour
1 garlic clove - grated with a wasabi grater, crushed or finely chopped
1 tablespoon of rinsed capers, chopped
8 olives, sliced (I use green, manzanilla olives)
1 finely sliced shallot (alternatively, use scallion/spring onion or a small piece of onion)
3 to 4 tablespoons of good olive oil
salt
enough dried pasta (your choice) for two portions continue reading...