Sicilian Pasta Salad

"I once invited a family that came from Syria, and was told they were not big pasta eaters, but they enjoyed it so much that they called me the next week to get the recipe!!!" Lucia

• 3 cloves garlic, finely chopped
• 1 cup basil, chopped
• 1/2 cup extra virgin olive oil
• 3 medium red, ripe tomatoes
• 1 pound pasta (see note below)

METHOD

Combine garlic, basil and oil in a container. Let rest for at least 30 minutes to infuse the oil.

Start water for pasta. While pasta cooks, chop up tomatoes, (do not peel) and combine with garlic and basil. Season the sauce with salt and pepper.

I usually do not drain the pasta, I just take it out of the water with a fork or a slotted spoon, and drop it in the sauce. Let it sit for 3 to 5 minutes and serve. This is good hot, warm and cold. If you go light on the olive oil it is also a very light dietetic dish. I hope you enjoy it!

Serves: 4

Contributor: Lucia Russo

"I have made this pasta with fettuccine, tagliatelle and spaghetti if I am serving it hot. If I am making it for a barbecue and it will be served at room temperature, I like using a cut like penne rigate or a mini penne rigate because they hold their shape even hours after they are cooked." Lucia Russo

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