Recipe: Tomato Basil Pasta (using fresh tomatoes)

TOMATO BASIL PASTA

2 pounds fresh tomatoes, coarsely chopped (6 to 8)
1 sweet onion, chopped
1 medium-size green bell pepper, finely chopped
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground oregano
1 cup packed basil leaves, chopped
2 to 4 cloves garlic, minced
8 ounces uncooked spinach fettuccine
4 tablespoons grated Parmesan cheese

Combine all the ingredients except the fettuccine and cheese in a large glass or ceramic bowl (not metal); stir well and cover tightly. Allow to sit at room temperature at least 4 hours, or overnight in the refrigerator (bring to room temperature before serving).

Cook the pasta; drain but do not rinse. Toss the pasta with the fresh tomato sauce; divide among four plates. Sprinkle each serving with up to 1 tablespoon Parmesan cheese.

Variation:
After tossing the pasta with the sauce, sprinkle a 15-ounce can of garbanzo beans (drained and rinsed) on top.

Serves 4
Source: American Dietetic Association Cooking Healthy Across America