Pasta with Fresh Tomato and Basil Sauce
1 1/4 lb firm ripe tomatoes (I use 3 nice round ones for the two of us.)
2 or 3 garlic cloves...live dangerously, go with 3
1/4 cup olive oil
1 tbsp red wine vinegar
Salt and freshly ground pepper to taste
pinch of red peppers, optional
3-4 large basil sprigs (if you don't have fresh, use dried basil to taste)
1/2 lb pasta--rotelle or other shaped pasta is nice to catch the sauce
Rinse tomatoes, core them and cut into 1/2 inch cubes. Mince garlic. Mix tomatoes, garlic, olive oil, and red wine vinegar in a bowl. Season with salt and pepper and red pepper flakes. Refrigerate for 30 minutes or longer.
Cook pasta. When pasta is nearly done, tear basil and add to the sauce. When the pasta is just done, drain it and mix with the sauce. Serve immediately.
This recipe is so nice with Parmesan cheese and a loaf of crusty bread, if you have it.