Recipe for Egg Noodles In Balsamic Vinegar


1/2 lb wide egg noodles
12 cherry tomatoes,
1 cup basil leaves, loosely packed
2 tablespoon extra-virgin olive oil
3 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper


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.

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