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2
pound(s) fresh cherry tomato(es), preferably a mixture of reds and yellows
1/4
cup(s) basil, packed leaves, chopped
1
Tbsp olive oil
1
Tbsp white wine vinegar
2
tsp dried oregano
1/2
tsp sugar
1/2
tsp table salt
1/2
tsp black pepper, freshly ground
12
oz uncooked whole-wheat spaghetti, cooked and drained according to package instructions
Directions Roughly chop the tomatoes; place in a large bowl. Stir in the basil, oil, vinegar, oregano, sugar, salt and pepper. Add the drained pasta and toss well. Yields about 1 1/2 cups per serving.
