Recipe by Doug DiPasquale, Holistic Nutritionist
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ingredients
6
roma tomatoes, seeded and diced
1
cup kalamata olives, pits removed and chopped
6
clove garlic, minced
2
-40/10 fresh basil leaves, cut chiffonade
½
cup organic extra virgin olive oil
1
Tbsp fresh squeezed lemon juice
a pinch of unrefined sea salt
fresh cracked black pepper to taste
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directions
Step 1
Mix diced tomatoes, olives, garlic, basil, olive oil, lemon, salt and pepper in a bowl and let sit for at least one hour.
Step 2
Cook pasta as per directions on the package. Drain pasta and toss with marinated ingredients. If final product is too dry, add more olive oil. Adjust seasoning if needed.
Enjoy.