pasta with basil


• 1/2 lb. dried Orchiette pasta
• 4 tomatoes (2 lbs.), diced and seeded OR *halved
• cherry/grape tomatoes, unseeded
• 1/2 c. fresh basil, julienned
• 3 Tbs. chopped red onion
• 3 Tbs. Tomato Olive Oil
• 1 Tbs. White Balsamic Vinegar
• 1 clove garlic, finely minced
• 3/4 tsp. Sel Gris sea salt
• 1/4 tsp. freshly ground pepper

Preparation: *To make the sauce, in a large bowl, combine the tomatoes, basil, onion, olive oil, balsamic vinegar, garlic, salt and peppers. Toss gently to mix. (To enhance flavor, leave sauce on counter for @ 1hr, letting it marinate. Mix occasionally. *Boil the pasta in large pot according to al dente directions or 10-12 minutes. Drain pasta thoroughly and return to pot. Add sauce mixture and stir. Serve luke warm or continue to heat until warmed

*An original Carter & Cavero recipe adaptation from The New Mayo Clinic Cookbook