Tomato, Basil, and Garlic Pasta

The ingredients 

Balsamic vinegars

5-6 cups ripe tomatoes, coarsely chopped, reserving juice

1/3 cup extra-virgin olive oil

1-2 tsp. balsamic vinegar

1 TBLS. sea salt

1 TSP. freshly ground black pepper

2 cloves garlic (or one clove elephant garlic), peeled 

3/4 lb. thin pasta ( spaghetti, linguine, etc)

1 cup fresh basil (coarsely chopped)

Summer's tomatoes and fresh garlic join basil vinaigrette

In large pot, bring water to a boil

In serving bowl, combine tomatoes, their juice, oil, vinegar, salt and pepper.  Put aside.

Blanch garlic in boiling water 30 seconds.  Rinse under cold water, dry and dice into serving bowl with all ingredients.

Cook pasta in pot 8-11 minutes or until al dente

Drain pasta and add to serving bowl.

Top with parmesan cheese.

Serves 4

Preparation and cooking:  Approximately 30 mins.

Mediterranean Pasta Salad

Without exception, this version of the classic Mediterranean Pasta Salad outshines them all.  Try it yourself and compare the others.  You won't be disappointed.  Serve warm or make ahead and chill for later.  We can assure you, it won't last long!

This recipe can be doubled or tripled.  If you're like us, it will have to be!

7 oz. pesto sauce
1/4 cup red wine vinegar
9 oz. cooked tortellini (cheese or garlic)
1 small cucumber (sliced and 1/4 ed)
1 medium red bell pepper (cut in strips)
1 cup, 1/4 ed cherry tomatoes (or roma)
1/4 cup sliced, pitted, ripe black olives
2 tbsps. chopped red onion
2 oz. feta cheese (crumbled or sliced)

Mix pesto and vinegar.  Add all ingredients except the cheese.  Toss in feta before serving.

Amazing!