Reprinted with permission from the American Institute for Cancer Research
Servings: 8
8 ounces whole-wheat small
pasta (fusilli or farfalle),
cooked according to
directions
1/4 cup balsamic vinegar
4 tablespoons finely chopped
fresh basil, divided
1 teaspoon turbinado sugar
(optional)
salt, to taste
freshly ground black
pepper, to taste
1/8 teaspoon crushed red
pepper
3 tablespoons extra-virgin
olive oil, divided
4 cloves garlic, minced and
divided
1 medium green bell pepper,
finely chopped
4 plum or Roma tomatoes,
coarsely chopped
1 slice whole-wheat or
multigrain bread
In bowl, cover and chill pasta.
In large mixing bowl, combine
vinegar, 2 tablespoons basil, sugar,
salt, pepper, red pepper, 2 table spoons
oil and half of minced garlic. Whisk
to combine well. Add pasta, bell
pepper and tomatoes, and toss gently
until well coated.
In food processor or blender,
pulse bread to produce coarse
crumbs. In medium skillet, heat
remaining oil over medium-high
heat. Stir in breadcrumbs and garlic.
Saute 1 1/2-2 minutes until browned
and crisp. Remove from heat and
let cool.
Top pasta with garlic crumbs and remaining basil.
