Farfalle with Fresh Tomato Sauce
"The New Mayo Clinic Cookbook: Eating Well for Better Health" by Mayo Clinic
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.