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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is an easy but tasty recipe for summer. It's great for those ripe tomatoes you have in your garden. Ingredients:
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 12 ounces your favorite pasta |
1 cup fresh basil leaf, cut into thin strips |
Directions:
1. Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss.
2. Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.
3. Cook pasta as package directs.
4. Drain and add to bowl with tomatoes; lightly toss.
5. Let come to room temperature.
6. Add basil; toss.
7. Serve or refrigerate up to 1 day.
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