YOU’LL NEED
Yield: 4 servings
400 g bavette pasta (or linguine)
4 ripe tomatoes, roughly chopped
1 red onion, chopped
1 garlic clove, crushed
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
½ cups roughly torn fresh basil
2 tablespoons fresh oregano leaves
Instructions
Cook the pasta in a large saucepan of boiling salted water according to packet instructions.
Meanwhile, combine all the remaining ingredients in a large bowl and season with sea salt and freshly ground black pepper.
Allow to stand for 10 minutes to let the flavors infuse. Drain the pasta, then add to the other ingredients and toss to combine.
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