Pomodoro Fresco Pasta Salad
Ingredients
2 pounds tomatoes, chopped
2 cloves garlic, minced
1 teaspoon kosher salt
2 teaspoons balsamic vinegar
1 teaspoon sugar
Pinch red pepper flakes
1⁄4 cup olive oil
1 pound short pasta (I used rotini, I’m not sure if this was the right choice.)
1⁄2 cup fresh basil, chopped
Instructions
1. Put tomatoes, garlic, salt, vinegar, sugar, red pepper flakes, and oil in large bowl. Stir well and let sit for 1-2 hours.
2. Bring large pot of salted water to boil over high heat. Cook pasta as directed on packaging. Drain well.
3. Add pasta and basil to bowl with tomato sauce, stir well and serve.
Comments
This recipe is from The Parsley Thief and it reminds me quite a bit of various Pasta Caprese (recipes I’ve made in the past, just without the mozzarella. It’s pretty basis but completely delicious, a great way to use tomatoes at the peak of summer. I’d recommend using a more cup-like pasta shape such as shells or orechiette. The rotini made for a very slippery pasta dish!
As you can see from the picture, the sauce was pretty thin and tried to take over the entire plate. I’d suggest eating this from a bowl with a spoon instead of on a plate with a fork.
Shown here with Baked Pesto Chicken.
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