Pasta with Al Fresco Vinaigrette - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

The light sauce for this dish demands high-quality ingredients and would work best with a fresh, whole-wheat pasta. Try it out while heirloom tomatoes are available at your local farmers’ market.


  • 2 cloves garlic, peeled
  • 1/8 teaspoon salt
  • 2 1/2 teaspoons red wine vinegar
  • 1 1/2 pounds ripe tomatoes , diced
  • 1/2 cup torn basil leaves
  • 1 pound whole-wheat pasta
  • 1/4 cup extra-virgin olive oil


1. Combine the garlic with a good pinch of salt and grind into a smooth paste. Stir in the vinegar. 2. Combine the garlic-vinegar mixture with the chopped tomatoes and half the basil. Cover and let stand for 15-20 minutes. 3. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, reserving 1 cup of pasta cooking water before draining well. 4. Add the oil to the tomato mix. Add the hot cooked pasta and toss well to combine. Adjust the consistency of the sauce with the pasta cooking water 5. Add the remaining basil leaves and serve warm.

Nutritional analysis per serving: Calories 275; Total Fat 8.5g (12% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 45mg (2% DV); Total Carbohydrate 45g (16% DV); Dietary Fiber 6.5g (21% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 9g; Vitamin D 0% DV; Calcium 2% DV; Iron 10% DV; Potassium 10% DV; Manganese 80% DV; Selenium 80% DV; Niacin 40% DV.
Recipe by Guiding Stars at
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