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