Here’s a nice dish when you want to forgo the meat for dinner. The whole wheat pasta makes it filling and full of flavor, and if you’re lucky enough to have leftovers for lunch the next day, it’s even better! Great for those potlucks too.
1 pint grape tomatoes
2 tsp. minced garlic
1 handful chopped fresh basil
1/2 cup olive oil
1 Tbs. red wine or balsamic vinegar
Sea salt and fresh ground pepper to taste
12 oz. whole wheat organic pasta
4 quarts water, boiling
1/2 cup fresh grated Parmesan cheese
1/2 cup black olives (optional)
In a large bowl, lightly mash the grape tomatoes. Add garlic, basil, olive oil, vinegar, and salt and pepper. Toss well to mix and set aside. Cook the pasta per package instructions, drain, and add to tomato mixture. Toss; serve with freshly grated Parmesan.