From the kitchen of Karen Van Evera.
Place first four ingredients in a bowl; mix, cover and let sit at room temperature for 1-2 hours, or until ready to use.
Cook pasta, drain and return to pot.
Stir oil and vinegar into tomato sauce; when blended, pour over the pasta and toss gently.
Spoon into bowls, top with basil and cheese.
Makes 4 generous servings: 399 calories and 6g fat (13%).
Options: You can vary the recipe by adding cannellini beans; or serving the sauce over the rice or bulgar wheat.
Published by kath on