Ingredients
2 Lbs. fresh tomatoes - chopped in small pieces (I leave the skin on if it’s nice)
1 C. chopped fresh basil leaves - (as much as you can fit into one cup)
3-4 garlic cloves - chopped really fine or pressed
3 Tbsp. Balsamic Vinegar
Salt & Pepper
1 Lb. Pasta (I use Linquine or Cappellini)
1/4 - 1/2 Cup Extra Virgin Olive Oil
Preparation
COMBINE TOMATOES & BASIL FOR 1 TO 2 HOURS.
ADD GARLIC, VINEGAR & S&P TO TOMATO/BASIL MIXTURE.
COOK 1 LB. OF PASTA - Run cold water on pasta when draining to cool it.
Add Extra Virgin Olive Oil to coat the pasta.
TOSS WITH TOMATO/BASIL MIXTURE.
TOP WITH PARM. CHEESE
