- 1 lb elbow or bowtie pasta
- 2 fresh ripe vine tomatoes
- 4 tablespoons extra virgin olive oil
- Fresh Basil
Preparation time 15mins
Cooking time 15mins
Boil the pasta until al dente. Remove when done and allow to cool. Sprinkle a little olive oil over them and toss them to prevent sticking.
Remove the seeds from the tomatoes and chop them very fine. Add to cooled pasta. Add more olive oil to your liking and put in the whole fresh basil leaves and stems. Place the salad in the refrigerator until you are ready to serve it. Remove the basil leaves, and add salt and chopped fresh basil. Toss all together.