- 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!