Easy Farfalle with Fresh Tomatoes
This pasta has a clean, Mediterranean taste with only the freshest ingredients. The tomatoes, basil, red onions and garlic create a healthy dish that won't leave you feeling guilty.
At a glance
4 tomatoes, about 2 lb. total weight, peeled and seeded, then cut into 1/2-inch dices
1/2 cup fresh basil cut into slender ribbons, plus whole leaves for garnish
3 tbsp. chopped red onion
3 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
1 clove garlic, finely minced
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 lb. farfalle pasta
- To make the sauce, in a large bowl, combine the tomatoes, basil, onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to mix.
- Fill a large pot 3/4 full with water and bring to a boil. Add the farfalle and cook until al dente, for about 10 minutes. Drain the pasta thoroughly.
- Divide the pasta among warmed individual bowls and top each serving with sauce.
Ready in 25 min
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