Mostaccioli With Tomatoes - cooking recipe

Ingredients

1/4 c. olive oil
2 Tbsp. balsamic vinegar
3 cloves garlic
2 oz. fresh basil
1 tsp. salt
1/4 tsp. black pepper
1 lb. mostaccioli or other tube-shaped pasta, cooked al dente
1 1/2 lb. ripe tomatoes or 1 large can Italian plum tomatoes, chopped

Preparation

In a blender or food processor, combine olive oil, vinegar and garlic.
Add 1/2 of the basil and blend one minute.
Add salt and pepper.
Pour over warm mostaccioli.
Add tomatoes and toss. Garnish with remaining basil leaves.
Makes approximately 4 quarts.
Only 5 grams of fat per cup!