4 tomatoes, about 2 pounds total weight, peeled and seeded, then cut into 1/2-inch dices
1/2 cup fresh basil cut into slender ribbons, plus whole leaves for garnish
3 tablespoons chopped red onion
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic, finely minced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound farfalle (bow tie) pasta
To make the sauce, in a large bowl, combine the tomatoes, basil, onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to mix.
Fill a large pot 3/4 full with water and bring to a boil. Add the farfalle and cook until al dente (tender), 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.
Divide the pasta among warmed individual bowls. Top each serving with sauce and garnish with a fresh basil leaf.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Calories 372 Cholesterol 0 mg
Protein 10 g Sodium 463 mg
Carbohydrate 58 g Fiber 5 g
Total fat 12 g Potassium 662 mg
Saturated fat 2 g Calcium 43 mg
Monounsaturated fat 8 g
Cooking with Basil