Foodie Friday - Summer Pasta
It might be just a tad early yet for homegrown tomatoes, but I'll put this out there anyway. (Once again, a selection from Marilyn Moser-Waxman.. Enjoy!)
1 pkg pasta of your choice umeboshi vinegar, to taste
3 large fresh tomatoes drizzle of olive oil
1 bunch fresh basil, chopped coarsely pinch of sea salt
1-2 cloves garlic, minces freshly ground black pepper
In a bowl, combine the tomato, basil, garlic, umeboshi vinegar and olive oil. Let this mixture sit for about 30-45 minutes to allow the flavors to blend.
Cook your favorite pasta, al dente, and rinse to cool since this is more of a summer time dish. Add your tomato- basil mixture and serve.
A bit of freshly crushed black pepper is nice to put on at the end.