Recipe: Tomato Pasta Salad

Tomato Pasta Salad
From Rosie Magazine September 2001

1 lb bow-tie pasta
1/4 cup extra-virgin olive oil
1 clove garlic, finely chopped
3 lb ripe tomatoes, peeled, seeded, cut into 1-inch chunks
2 Tbsp tomato paste
3/4 tsp salt
1/2 tsp black pepper
1 cup fresh basil leaves, torn

optional: extra-virgin olive oil, freshly ground black pepper, grated parmesan

Bring large pot of lightly salted water to boil. Add pasta;cook according to package directions;drain well in colander.

Meanwhile, in large skillet, heat oil. add garlic;cook over medium-low heat, 30 seconds until fragant. Add pepper; cook 5 to 8 minutes, stirring occasionally until tomatoes begin to break down. Puree in food processor until smooth.

In large serving bowl, toss pasta, sauce and basil leaves until coated. Top with accompaniments, if desired.