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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Farfalle with Fresh Tomato Sauce Recipe

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This recipe for Farfalle with Fresh Tomato Sauce is from Nick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tomatoes, about 2 pounds total weight, peeled and seeded, then cut into 1/2-inch dices
1/2 cup fresh basil cut into slender ribbons, plus whole leaves for garnish
3 tablespoons chopped red onion
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic, finely minced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound farfalle (bow tie) pasta
Directions:
Directions:
To make the sauce, in a large bowl, combine the tomatoes, 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 a boil. Add the farfalle and cook until al dente (tender), 10 to 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10-12 minutes
Personal Notes:
Personal Notes:
Calories 372 Cholesterol 0 mg
Protein 10 g Sodium 463 mg
Carbohydrate 58 g Fiber 5 g
Total fat 12 g Potassium 662 mg
Saturated fat 2 g Calcium 43 mg
Monounsaturated fat 8 g

 

 

 

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