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10 to 12 large plum tomatoes, or 6 round tomatoes
1/4 cup olive oil
2 garlic cloves, minced
2 tsp balsamic or red wine vinegar
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 450-g pkg bowtie or corkscrew pasta, about 4 cups before cooking
1/2 cup fresh basil leaves, or 1 tsp dried basil
2 green onions
1/2 cup freshly grated parmesan
freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Meanwhile, seed and coarsely chop tomatoes. You should have about 6 cups (1.5 L). In a bowl, stir tomatoes with oil, garlic, vinegar, salt and cayenne. Let stand, stirring occasionally, until pasta is cooked or up to 4 hours at room temperature.
When water is boiling, stir in pasta. Cook, uncovered, until al dente, about 12 minutes. Meanwhile, shred basil and slice onions.
Drain pasta and toss with tomato mixture, basil and onions. Taste and if you want a sharper flavour, add 1 teaspoon (5 mL) vinegar. Or if tomatoes are not quite ripe and sweet, add 1 teaspoon (5 mL) granulated sugar. Then add Parmesan and grindings of black pepper. Toss until mixed. Pasta is good served hot, at room temperature or cold. As tomatoes tend to water out, this is best served on the day it is made.
Calories 431, Protein 14.1g, Carbohydrates 52.7g, Fat 18.9g, Fibre 4.9g, Sodium 684mg.
We've tossed a refreshing garlicky tomato, olive oil and fresh basil mixture with bowtie pasta.