1. Measure the vinegar into a medium-size non-reactive bowl. Add the garlic and onion. Marinate about 15 minutes. Fold the tomatoes, basil, and pepper into the vinegar mixture and let stand while boiling the water.
2. Meanwhile, bring 1-1/2 to 2 gallons of water to a boil. When the water boils, add 3 tablespoons kosher salt; stir to dissolve, and bring back to a boil. Drop the pasta into the water; stir. Cook until the pasta is al dente (tender but firm)–1 to 3 minutes for fresh pasta and up to 6 or 7 minutes for dried.
3. Drain the pasta and toss it with the tomato mixture. Season to taste, and serve topped with the shaved cheese.
|Serving Size: 1 Serving (669g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 86 (15%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 100.5mg||31 %|
|Sodium 392.2mg||14 %|
|Potassium 1346.5mg||35 %|
|Total Carbohydrate 92.8g||27 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 87.1g|
|Protein 25.6g||37 %|
Powered by: USDA Nutrition Database
Calories per serving: 558
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