Ingredients
8
oz uncooked medium elbow macaroni
3
tbsp white balsamic vinegar
1
tbsp minced fresh basil
1/4
tsp crushed red pepper
3
tbsp extravirgin olive oil, divided
2
tsp minced garlic, divided
2
tbsp thinly sliced fresh basil
4
c chopped seeded tomato (about 6 tomatoes)
Directions
1.
Cook elbow macaroni according to package directions, omitting salt and fat.
2.
Drain and rinse with cold water; drain. Cover and chill.
3.
Combine white balsamic vinegar, 1 tablespoon basil, 3/4 teaspoon salt, sugar, and crushed red pepper in a large bowl.
4.
Add 2 tablespoons oil and 1 1/2 teaspoons garlic, stirring with a whisk. Add cooked pasta and tomato; toss well to coat.
5.
Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup.
6.
Heat remaining 1 tablespoon oil in a nonstick skillet over medium-high heat.
7.
Add breadcrumbs and remaining 1/2 teaspoon garlic to pan; sauté 2 minutes or until browned and crisp, stirring frequently.
8.
Remove from heat; stir in 1/8 teaspoon salt. Cool.
9.
Serve with pasta mixture and sliced basil.
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