Tuesday, August 12, 2008
Tomato-Basil Pasta salad
This is such a nice summertime recipe. It's great if you have an abundance of tomatoes and basil from your garden like I do.
We usually eat meatless meals once or twice a week. It's good for us, plus it's easy on the pocketbook (especially if some of the ingredients are homegrown). I served this with garlic breadsticks.
3 large ripe tomatoes, coarsely chopped (about 3 1/2 cups)
1/3 cup chopped red onion
1/4 cup extra-virgin olive oil
2 Tbsp. red wine vinegar
1 tsp. minced garlic
1/2 tsp each salt and pepper
1/4 tsp dried oregano
12 oz. fusilli pasta (or your favorite pasta)
1 cup fresh basil leaves, chopped
1. 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.
2. 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.