4 tomatoes (about 2 pounds), peeles and seeded, then cut into 1/2-inch pieces
1/2 cup fresh basil, cut into slender ribbons, plus whole leaaves for garnish
3 tablespoons chopped red onion
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 pound farfalle (bow tie) 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 (tender) about 10 to 12 minutes OR according to package directions. Drain pasta (there is no need to rinse).
Divide to serve and top each serving with sauce and garnish with fresh basil leaf.
Calories - 372
Carbohtydrates - 58 g
Total fat - 12 g
Saturated fat - 2 g
Monounsaturated fat - 8g
Cholesterol - 0 mg
Sodium - 463 mg
Fiber - 5 g
Protein - 10 g
Potassium - 662 mg
Calcium - 43 mg