Ingredients
3 cups tomatoes (preferably cherry, vine-ripened or heirloom), sliced
1 red onion, thinly sliced
1 cup basil chiffonade
1 box angel hair or spaghetti
2 cloves garlic, minced
1/3 cup good quality balsamic vinegar
1/2 cup extra virgin olive oil
sea salt
Preparation
Thinly slice tomatoes (if Cherry tomatoes, cut in half) and toss with onions, basil and garlic in a large bowl. Cook pasta according to package instructions. When al dente, drain and rinse in cold water to cool. Add pasta to tomatoes; toss. Add oil and vinegar, toss and season with sea salt to taste. Serve.
