Core the tomatoes, and then cut them into large dice. Mince the garlic cloves and toss through the tomato with the basil, salt, sugar and 125 ml olive oil, and then season with pepper. Allow to sit for 2 hours at room temperature for the flavours to meld.
Meanwhile, cook the pasta in boiling salted water until al dente according to the manufacturer’s instructions. Drain the pasta, then drizzle with olive oil to prevent it sticking and allow to cool to room temperature.
Toss the tomato mixture with the penne and taste for seasoning, and then serve.
Optional extras; this dish can be extended in a multitude of ways: consider adding finely diced red onion or perhaps anchovy fillets, pitted olives or fresh ricotta or crumbled fetta.
This salad is delicious - make sure tht the tomatoes etc are at room temperature to bring out all of the flavours.
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 37 (15%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 48.7mg||15 %|
|Sodium 510.6mg||18 %|
|Potassium 527mg||14 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 41.6g|
|Protein 9.2g||13 %|
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Calories per serving: 245
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