Pasta With Fresh Tomato And Basil Sauce
|Ripe tomatoes||2 Pound|
|Chopped basil||1 Cup (16 tbs)|
|Balsamic vinegar||3 Tablespoon|
|Capers||3 3⁄4 Ounce, drained, rinsed (1 Jar)|
|Ground black pepper||To Taste|
|Pasta shells||1 Pound|
|Extra virgin olive oil||1 Cup (16 tbs)|
Peel, seed, and chop tomatoes. Combine tomatoes with basil and marinate at room temperature for 1-2 hours, or overnight in the refrigerator.
Blend vinegar and capers, add salt and pepper to taste. Pour over tomato mixture and toss until combined.
Bring a large amount of salted water to a boil. Cook pasta until "al dente" and drain well.
Transfer pasta to a platter, pour olive oil over and toss until well coated. Mix in the marinated tomatoes. Let stand at least 30 minutes.
Serve at room temperature or refrigerate several hours and serve cold.
Serving size: Complete recipe
Calories 3921 Calories from Fat 2089
% Daily Value*
Total Fat 225 g345.5%
Saturated Fat 15.6 g78%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 919.6 mg38.3%
Total Carbohydrates 380 g126.7%
Dietary Fiber 27.5 g110.1%
Sugars 46.7 g
Protein 69 g137.6%
Vitamin A 176.5% Vitamin C 205.8%
Calcium 52.5% Iron 65.7%
*Based on a 2000 Calorie diet