Radical Raw Life

Orange Tree

 

In the Garden of Eden:

"And God said, 'I give you every seed-bearing plant on the face of the earth, and every tree that has fruit with seed in it. They will be yours for food.'" ~Genesis 1:29 NIV

 

Farfalle with Fresh Tomato Sauce

"The New Mayo Clinic Cookbook: Eating Well for Better Health" by Mayo Clinic
Serves 4

4 tomatoes, about 2 lbs total weight, peeled and seeded, cut into 1/2 inch dice
1/2 cup fresh basil cut into chiffonade, plus whole leaves for garnish
3 TBS red onion, chopped
3 TBS extra-virgin olive oil
1 TBS red wine vinegar
1 clove garlic, finely minced (optional)
3/4 tsp salt
1/4 tsp ground pepper
1/2 lb gluten-free farfalle or other pasta

To make the sauce, in a large bowl, combine the tomatoes, julienned 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 boil. Add the farfelle and cook until al dente, 10-12 minutes, or according to package directions. Drain the pasta thoroughly.

Divide the pasta among warmed individual bowls. Top each serving with sauce and garnish with a fresh basil leaf.

 

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