Alice Waters' Whole Wheat Pasta with Tomato Vinaigrette

Name: Alice Waters' Whole Wheat Pasta with Tomato Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters torn basil leaves; 2 cloves garlic, peeled; 680 grams ripe heirloom tomatoes , cored and cut into 1/2-inch dice; 454 grams farro pasta or whole-wheat long pasta; 79 milliliters extra-virgin olive oil, plus extra as needed; 3 teaspoons red-wine vinegar; 4 servings Salt

Alice Waters' Whole Wheat Pasta with Tomato Vinaigrette is a vegan main course. One portion of this dish contains around 16g of protein, 20g of fat, and a total of 614 calories. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. If you have torn basil leaves, salt, heirloom tomatoes, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

In a mortar and pestle, combine the garlic with a good pinch of salt and pound into a smooth paste. Stir in the vinegar.

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Vinegar

Garlic

Salt

Equipment you will use

Mortar And Pestle

Combine the garlic-vinegar mixture with the chopped tomatoes and half the basil. Cover and marinate for 15-20 minutes.

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Tomato

Vinegar

Garlic

Basil

In the meantime, bring a large pot of salted water to boil.

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Water

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Pot

Add the pasta and cook until al dente, reserving 1 cup of pasta cooking water before draining well.

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Pasta

Water

Season the tomatoes with salt to taste, then add the oil.

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Tomato

Salt

Cooking Oil

Add the hot cooked pasta and toss well to combine. Adjust the consistency of the sauce with the pasta cooking water and more oil (if desired); season to taste with salt and perhaps a splash of vinegar.

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Pasta

Vinegar

Sauce