| 1 | lb | Cooked pasta (I use Rotilli but anything with lots of surface area will work) |
| 2 | | -(up to) |
| 3 | lg | Tomatoes. (real; fresh, not those cardboard things off the truck from the Left Coast) Chopped coarse. (I remove the seeds and pulp to keep it from getting too sloppy) |
| | Chiles to taste (I use yellow wax; jalapenos, cayenne etc mixed for flavor and color) chopped medium. (You can do this with red & green bells if you have wimps around but it's not quite the same) |
| | Lots of garlic chopped fine (Lots as in like maybe half a bulb) |
| 1 | sm | Red onion chopped medium |
| 1 | | Stalk celery chopped medium. |
| 3 | | -(up to) |
| 4 | tb | Good olive oil |
| 2 | | -(up to) |
| 3 | tb | Red wine vinegar (or more...I like it tart) |
| 1/2 | c | Whatever fresh herbs are growing on the deck; about (parsley; oregano, chives, basil (lots); rosemary etc) chopped fine |
| 1 | sm | Bay leaf |
| | Salt to taste (it's good for your blood pressure; use a lot) |
