Ingredients
- 1 pound angel hair or spaghetti (gluten-free or regular)
- 1 pound of tomatoes, peeled, seeded, and finely diced
- 1 red bell pepper, seeded and finely diced
- 3-4 basil leaves, roughly chopped
- 1 small sweet onion, finely diced
- 1 teaspoon good quality balsamic vinegar
- 1 1/2 tablespoons olive oil
- Salt and fresh cracked pepper to taste
Make it step by step
- Strain the diced tomato (save the juice for tomorrow's recipe!). In a large bowl, add the remaining diced and chopped vegetables, as well as the oil and vinegar. Season to taste with salt and pepper, and refrigerate until well chilled.
- Once your sauce is sufficiently chilled, start to cook your pasta in well salted water (a good handful!). Strain the pasta, then place it in your serving dish. Drizzle with olive oil and toss until coated. Spoon your chilled sauce on the top, and serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.