Pomodoro Fresco Pasta Salad
Makes 4-6 servings
1¾ lbs plum tomatoes (about 4 large), finely diced
2 cloves garlic, pushed through a press
1 tsp salt
½ tbsp balsamic vinegar
1 tsp white sugar
½ tsp red pepper flakes
1 cup basil leaves, chopped
1lb penne rigate
1. In a medium mixing bowl, combine the first 6 ingredients. Allow to sit for up to an hour so the tomatoes have time to marinate and absorb all the added flavor.
NOTE: this can be done up to a day in advance.
2. Bring a large pot of salted water to boil over high heat. Cook the pasta according to package direction until al dente. Drain and add to the bowl with the tomato mixture.
3. Toss the hot pasta with the tomatoes and chopped basil.
4. Best if served room temperature. Preferably, on a picnic blanket.