Summer tomato pasta

Fresh and super easy way to use great ripe fresh tomatoes. To make a one dish meal out of it add a fresh diced mozzarella to the marinated tomatoes before adding the hot pasta. The cheese melts from the heat of the pasta and makes it even more delicious.. If you don't have fresh home frown tomatoes look for the best ripest tomatoes you can find in the store. If you can't get fresh basil, don't use dried! You can substitute oregano or fresh chopped parsley.


4 to 8 either as a main dish or side dish


4 large tomatoes, cut in ¾" dice 10 leaves fresh basil, chiffonade 2 or 3 plump garlic cloves, minced ¼ cup extra virgin olive oil ½ teaspoon salt 1 T balsamic or rice wine vinegar 1 lb pasta, rotini or med shells work well, cook until slightly al dente

Nutritional information

No nutrition information available


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.