• 5 ORGANIC plum or other tomatoes, chopped (about 1 pound) (Peel & seed first for easier digestion.)
• 1/4 C ORGANIC basil chiffonade
• 1 T ITALIAN extra virgin olive oil
• 1 T ITALIAN red wine vinegar
• 2 cloves ORGANIC garlic, minced (about 1 teaspoon)
• 1 t Iodized sea salt
• 8 ounces ITALIAN farfalle/bowtie pasta, cooked (Cook until almost al dente. The bow’s center will be a bit firm and seem undone, but it will soften in the marinade.)

Mix all ingredients & refrigerate for at least an hour. DELIZIOSA INSALATA!