jglass
New member
Tomato-Basil Pasta
3 1/2 cups ripe tomatoes, coarsely chopped
1/3 cup red onion, chopped
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon dried oregano
12 ounces fusilli or your favorite pasta
1 cup fresh basil leaf, cut into thin strips
Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss.
Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.
Cook pasta as package directs.
Drain and add to bowl with tomatoes; lightly toss.
Let come to room temperature.
Add basil; toss.
Serve or refrigerate up to 1 day.
3 1/2 cups ripe tomatoes, coarsely chopped
1/3 cup red onion, chopped
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon dried oregano
12 ounces fusilli or your favorite pasta
1 cup fresh basil leaf, cut into thin strips
Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss.
Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.
Cook pasta as package directs.
Drain and add to bowl with tomatoes; lightly toss.
Let come to room temperature.
Add basil; toss.
Serve or refrigerate up to 1 day.
