We've just enjoyed my favorite end-of-summer pasta, spaghetti with uncooked tomatoes. I hope others will share their favorites. Spaghetti with Uncooked Tomatoes For each person, Mix together: 1 large dead-ripe tomato, peeled and seeded, coarsely chopped. 1 tablespoon high extra virgin olive oil 1 teaspoon red wine or balsamic vinegar, optional 4 or 5 black olives, pitted and slivered 3 or 4 basil leaves, julienned salt and pepper, to taste Let tomato mixture sit for an hour or two. When ready to serve, pour over cooked spaghetti. Grated parmesan cheese may be added at the table, if desired. Fresh mozzarella, cubed, may be added to the tomato mixture or scattered on the spaghetti just before spooning on the tomatoes, so that the cheese melts slightly. (Edited by Sandra Levine at 10:03 am on Sep. 5, 2001)