Fresh Tomato Pasta

Fresh Tomato Pasta

2 lbs Tomatoes, finely diced
4 oz Yellow Onion, minced
3 cloves Garlic, minced
1 oz Basil, cut chiffonade*
1/4 cup Red Wine Vinegar
1 Tbsp Olive Oil
1 Tbsp Sugar
8oz Angel Hair Pasta
Mozzarella, shredded for topping

Mix everything but pasta and mozzarella into a large bowl. Cover with plastic wrap and let marinate at room temperature for 4 hours. Boil pasta according to package instructions. When draining, rinse with cool water to lower the temperature for serving. Stir a little pit of Olive Oil into the pasta to prevent it from sticking together.

Portion out pasta into a bowl, sop with tomato mixture, then mozzarella.
Serves 4-6


*the chiffonade cut is great for Basil and any other leaf-herbs with medium to large size leaves. Simply stack leaves in a small pile, roll it up like a cigar, and slice it in 1/8 inch sections. You'll get lovely ribbons of Basil that easily mix into the other ingredients, and when in contact with vinegar or oil, this cut helps reduce discoloration from the leaves oxidizing.