This is a simple, no-cook, fresh tomato and basil sauce served over farfalle. It's easy and perfect for eating al fresco on a warm night when the garden is full of tomatoes. If farfalle's not your cup o' noodles, go for the pasta shape you prefer.
Ingredients
- ½ lb. farfalle pasta
4 tomatoes, diced
½ cup thinly sliced fresh basil
- 3 Tbsp. chopped red onion
- 3 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- 1 clove garlic, minced
¼ tsp. salt
¼ tsp. pepper
Instructions
- Cook pasta according to package directions.
- In a large bowl, combine the tomatoes, basil, onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to mix.
- Top warm pasta with sauce and serve immediately.
No additional notes for this recipe.
Score Breakdown
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