3 cups rigatoni
salt
1 clove garlic
1 large or 2 medium ripe tomatoes, peeled, seeded, and very finely chopped
1/4 cup thinly slivered fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
1 tbsp drained capers (optional)
1/2 tsp dried oregano
1/2 tsp crushed red pepper (or to taste)
2 tbsp extra-virgin olive oil
juice of 1/2 of a small lemon (about 2 tbsp)
2 tsp balsamic vinegar
freshly ground black pepper
1. Cook the pasta in a large pot until al dente according to box directions. Drain and keep hot.
2. Meanwhile, combine all other ingredients in a large serving bowl. Add the hot pasta and mix well. If desired, let ingredients cool to room temperature. Recipe notes that you can make the dish up to six hours ahead of time, but that if you do that the fresh herbs shouldn't be added any more than 10 minutes before serving.
Serves four.
Adapted from Steve Raichlen's High-Flavor Low-Fat Vegetarian Cooking, p. 115
