Recipe: Farfalle with fresh tomato sauce

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Recipe: Farfalle with fresh tomato sauce

Dietitian's tip: Extra-virgin olive oil is cold pressed from ripe olives using no chemicals or heat. It's the least processed of the different grades of olive oil. As a result, it retains the highest levels of antioxidants found in the oil. Antioxidants appear to protect the body from age-related changes and certain diseases.

Serves: 4


  • 4 tomatoes, about 2 pounds total weight, peeled and seeded, then cut into 1/2-inch dices
  • 1/2 cup fresh basil cut into slender ribbons, plus whole leaves for garnish
  • 3 tablespoons chopped red onion
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, finely minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound farfalle (bow tie) pasta


To make the sauce, in a large bowl, combine the tomatoes, basil, onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to mix.

Fill a large pot 3/4 full with water and bring to a boil. Add the farfalle and cook until al dente (tender), 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.

Divide the pasta among warmed individual bowls. Top each serving with sauce and garnish with a fresh basil leaf.

Nutritional Analysis (per serving)

Serving size:
Calories:372Cholesterol:0 mg
Protein:10 gSodium:463 mg
Carbohydrate:58 gFiber:5 g
Total fat:12 gPotassium:662 mg
Saturated fat:2 gCalcium:43 mg
Monounsaturated fat:8 g
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2011-04-15
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