Egg noodles in balsamic vinegar

4 servings

Ingredients

Quantity Ingredient
½ pounds Wide egg noodles
12 Cherry tomatoes,
1 cup Basil leaves, loosely packed
2 tablespoons Extra-virgin olive oil
3 tablespoons Balsamic vinegar
½ teaspoon Salt
¼ teaspoon Fresh ground pepper

Directions

1. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 7-9 min. Drain well.

2. Meanwhile, cut the cherry tomatoes in half (quarter, if large).

Shred the basil into long, thin strips.

3. In a large serving bowl, combine the olive oil, vinegar, salt and pepper. Stir well. Add the tomatoes and basil and toss.

4. Add the pasta and toss. Season with additional salt and pepper to taste and toss well.

The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott

ISBN 0-688-13475-0

pg 154

Submitted By DIANE LAZARUS On 12-29-95

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