This is a great weekend dinner in the summer. It is light but filling.
Prep Time: 5
Yield 4 servings
6 tomatoes, seeded and roughly chopped
2 garlic cloves, grated or finely chopped
handful of basil leaves, torn
pinch of dried chile flakes
3 tbsp extra virgin olive oil
salt and pepper
12 oz farfalle pasta
- Put the tomatoes, garlic, basil, chile flakes, and oil in a large bowl and season well with salt and pepper. Stir well to combine, then set aside while you cook the pasta- the flavors will develop.
- Cook the pasta in a large pan of boiling salted water for 10 minutes or until it is cooked but is still firm to the bite. Drain well, then toss with the tomato sauce and serve.