Summer tomato pastaUser Submitted Recipe
great use for fresh tomatoes
4 large tomatoes, cut in 3/4" dice
10 leaves fresh basil, chiffonade
2 or 3 plump garlic cloves, minced
1/4 cup extra virgin olive oil
1/2 tsp salt
1 T balsamic or rice wine vinegar
1 lb pasta, rotini or med shells work well, cook until slightly al dente
Combine all ingredients except for pasta an hour or more before you want to eat. The flavors meld and fuse together.
Cook pasta and drain well. Add to a large bowl with sauce ingredients and combne well.
Can be served immediately or cool at room temperature.