- 1 (16 ounce) package farfalle pasta
- 2 roma (plum) tomatoes, seeded and diced
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup fresh basil leaves, cut into thin strips
- Salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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In a large bowl, gently toss the cooked pasta, tomatoes, olive oil, garlic, and basil. Season with salt and pepper.