Pasta with Salsa Cruda
3-4 large ripe tomatoes
2 Tbsp minced fresh basil leaves
1/4 cup minced red onion
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon salt, or more to taste
plenty of fresh ground pepper
2 garlic cloves, minced
1 pound pasta, preferably farfalle (butterflies)
Bring a pot of water to boil for pasta.
Meanwhile, chop about half of the tomatoes into bite sized cubes and place them in a large serving bowl. Add the basil and red onions to the bowl.
Coarsely chop the rest of the tomatoes and place them in a blender. Add the oil, vinegar, salt, pepper, and garlic and puree until smooth. Transfer to serving bowl.
Cook pasta to el dente--drain..add to serving bowl. Toss well.
Per 14 oz serving: 357 calories, 3.6 grams of fat
Source: Moosewood Restaurant
Submitted by Tae Bo Master
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