Ingredients
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3 1/2 cups ripe tomatoes, coarsely chopped
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1/3 cup red onion, chopped
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1/4 cup extra virgin olive oil
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2 tablespoons red wine vinegar
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1 teaspoon minced garlic
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1/2 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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1/4 teaspoon dried oregano
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12 ounces fusilli or 12 ounces your favorite pasta
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1 cup fresh basil leaf, cut into thin strips
Instructions
- Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss.
- Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.
- Cook pasta as package directs.
- Drain and add to bowl with tomatoes; lightly toss.
- Let come to room temperature.
- Add basil; toss.
- Serve or refrigerate up to 1 day.