1 pound cooked bow tie pasta
1 container grape tomatoes cut into fourths
16-20 fresh basil leaves cut into small pieces
1 -2 cloves minced garlic
Boil pasta and drain. Coat lightly with extra virgin olive oil. Add salt and pepper to taste. Make ahead of time and refrigerate to marinate and blend flavors.
Served by Joanna at Christie’s wedding shower at Terri’s house.