1/2 lb elbow macaroni
1 Roma or plum tomato, seeded and diced
4 fresh basil leaves, shredded plus additional sprig for garnish
2 cloves garlic, pressed
2 T olive oil
1/2 t salt
2 T shredded parmesan cheese
Mix together tomato, basil, garlic, olive oil and salt. Refrigerate 30 minutes to 2 hours.
Prepare macaroni to package instructions. Rinse under cold water and drain. Combine pasta and tomato; mix until well combined. Sprinkle with Parmesan cheese and additional basil for garnish. Serves 2.
Chef's Note: Fresh basil will bruise and turn black if chopped. To prepare, roll basil leaves lengthwise and slice into ribbons or tear to desired size.
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