Snack Like A Southerner: Pomodoro Fresco Pasta Salad

Pomodoro Fresco Pasta Salad by The Parsley Thief.

2lbs ripe tomatoes, chopped
2 cloves garlic, minced
1tsp kosher salt
2tsp balsamic vinegar
1tsp sugar
A hefty pinch of red pepper flakes
1/4 cup extra virgin olive oil
1lb pasta {your choice}
1/2 cup chopped fresh basil leaves

Step One:
Add the tomatoes, garlic, salt, balsamic vinegar, sugar, red pepper flakes, and olive oil to a large mixing bowl. Stir and let sit for at least 1 hour, to let the flavors develop.

Step Two:
Cook the pasta in a large pot of salted water, using the package instructions for timing. I recommend cooking it about 1 minute less than al dente as the pasta will soak up liquid from the sauce and soften further. Drain the pasta.

Step Three:
Right before assembling the salad, stir the chopped fresh basil into the bowl of tomato sauce. Add the drained pasta to the sauce, give it a stir to coat, and serve.

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