Serves 6-8
Free of: Top allergens, except wheat, sulphites (vinegar). If GF, use quality rice pasta.

Ingredients

• 1/4 cup (60 mL) olive oil
• 3 cloves garlic, minced
• 2 tbsp (30 mL) balsamic vinegar
• 1/4 cup (60 mL) fresh basil, shredded
• 1/4 cup (60 mL) fresh parsley, chopped
• 1/4 cup (60 mL) fresh chives, chopped
• 1 small jalapeno chili, seeded and diced
• 4 medium tomatoes, diced
• 1 lb (454 g) tri-coloured farfalle (bow tie) pasta
• Pinch salt
• Pinch pepper

Method

1. In a large mixing bowl, combine olive oil, garlic, salt, pepper and balsamic vinegar. Gently toss in herbs, jalapeno and tomatoes. Set aside so flavors blend.
2. Heat a large pot of salted water to boiling. Add pasta and cook 8 to 10 minutes until pasta is al dente.
3. Drain pasta well, toss with tomato mixture, transfer to below and serve.

First published in Allergic Living magazine.
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