​DIETS: LC VG VT
Servings: 4
Time: 30 minutes

Ingredients:

• 4 large tomatoes
  
• 2 Tablespoons minced fresh basil
• 1/4 cup minced onion (red or yellow)
  
• 1 Tablespoon olive oil
• 1 Tablespoon balsamic vinegar
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 2 garlic cloves, minced
• 1 pound pasta (any kind, but farfalle works well!)
  

Instructions: 

• Bring a pot of salted water to a boil.
  
• Meanwhile, chop half of the tomatoes and place in a large bowl. Add basil and onion and set aside.
  
• Chop the remaining tomatoes into large chunks and place in a blender.  Add the oil, vinegar, salt, pepper and garlic and puree until smooth.  Add to the bowl with the other tomato mixture.
  
• When pasta water is boiling, add the pasta and cook until al dente (according to package directions).
  
• Drain the pasta and add it to the bowl, mixing well.
  
• Serve immediately!
  

Nutrition Info Per Serving: 
Calories 476
Total Fat 6 g
Cholesterol 0 mg
Sodium 595 mg
Potassium 790 mg
Total Carbohydrate 99 g
Dietary Fiber 15 g
Sugars 6 g
Protein 10 g