(Adapted from: The New Mayo Clinic Cookbook; Farfalle with Fresh Tomato Sauce)
This recipe has become an easy favorite in our family as there is minimal prep and lots of flavor. You can add mozzarella pearls to increase the protein/fat content if you want, but really, it’s a perfect dish without it.
4 tomatoes (about 2 lbs total weight), diced and seeded (Note: you can also use halved cherry/grape tomatoes, unseeded, of course)
1/2 cup fresh basil, julienned
- 3 T chopped red onion
- 3 T extra-virgin olive oil
- 1 T red wine vinegar
- 1 clove garlic, finely minced
- 3/4 tsp salt
- 1/4 tsp freshly round pepper
- 1/2 lb bow tie (farfalle) pasta
To make the sauce, in a large bowl, combine the tomatoes, julienned basil, onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to mix. (Melissa’s Note: Make this ahead of time and let it marinate, mixing occasionally, on your counter for at least an hour. It really enhances the flavor.)
Boil the pasta in a large pot according to al dente directions or 10 to 12 minutes. Drain the pasta thoroughly and return to the pot. Add the sauce mixture and stir. Serve as is (luke warm) or continue to heat until warmed through.