PASTA with SUMMER TOMATO and HERB SAUCE

I'm extremely pleased when I can find everything I need for a meal in my garden and pantry.  This pasta dish with tomatoes and fresh herbs was just the ticket.  I also served a salad of lettuces with roasted red and gold beets, blue cheese and toasted walnuts.  I love August!

---

                     PASTA with SUMMER TOMATO AND HERB SAUCE
                                                    Gourmet Magazine

1 pound plum tomatoes, peeled, seeded, and chopped
1/3 cup minced red onion
1/3 cup Kalamata olives, pitted and sliced
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
1 pound rotelle or fusilli
2 tablespoons finely chopped fresh basil leaves
2 tablespoons finely chopped fresh mint leaves
2 tablespoons finely chopped fresh chives
yellow pear tomatoes, halved for garnish

In a large bowl stir together the plum tomatoes, the onion, the olives, the oil, the vinegar, and salt and pepper to taste and let the sauce stand for 30 minutes.  In a saucepan of salted boiled water cook the pasta until it is al dente, drain it, and add the hot pasta to the sauce.  Add the herbs, toss the mixture until it is combined well, and serve it warm, garnished with the pear tomato halves.