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.
To order an issue or to subscribe, click here ^[1].

© Copyright AGW Publishing Inc.