| NAPLES-STYLE PASTA SALAD |
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1/2 cup Crisco Pure Canola Oil 2 tablespoons red wine vinegar 1/2 teaspoon granulated sugar 1/2 teaspoon dried oregano 3-4 cloves minced garlic 1/2 cup chopped onions 2 cups chopped ripe tomatoes 1/2 cup chopped fresh basil Salt and pepper 1 pound uncooked pasta, your choice In a nonreactive bowl, whisk together the Crisco Pure Canola Oil, red wine vinegar, sugar, and oregano, and blend well. Add the garlic, onions, tomatoes, and basil; gently stir to mix well. Add salt and pepper to taste and gently mix. Let stand at room temperature for 2 to 3 hours. Cook the pasta and drain well. Place the cooked pasta in a large bowl; add the sauce and mix well. Serve with grated Romano cheese. |
