4 large vine-ripened tomatoes, peeled and chopped, or 4 cups chopped tomatoes
2 cloves garlic, minced
3 tablespoons chopped fresh basil
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
6 ounces bow-tie pasta
1 package (4 ounces) goat cheese crumbles
Garnish: basil sprigs
Combine first seven ingredients. Cover; let stand 1 hour at room temperature. Cook pasta according to package directions; drain. Serve tomato mixture over hot pasta; sprinkle with goat cheese. Garnish, if desired.
To make pasta with a Southwestern-style fresh tomato sauce, omit basil and vinegar. Add 1 tablespoon fresh lime juice, 3 tablespoons chopped fresh cilantro, and a seeded and chopped jalapeno pepper. Spoon over hot cooked
pasta and top with goat cheese crumbles. Sprinkle with toasted pine nuts.
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