2 pounds ripe cherry tomatoes, stemmed and cut into quarters
1/2 cup fresh basil, torn
1 clove garlic, minced
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon sea salt
1 pound dried pasta, such as conchiglie, penne, fusilli
In large bowl, combine tomatoes, basil, garlic, olive oil, vinegar and salt. Cover with plastic wrap and let marinate at least 1 hour or up to 2 hours at room temperature. In large pot of salted water, cook pasta according to directions. Drain and rinse under cold water. Set aside until dry. Add pasta to tomato mixture and toss to combine. Serve at room temperature. Makes 4 to 6 servings.
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