Ingredients
1 lb pasta (capellini, linguine, spaghetti)
bunch of fresh basil sliced chiffonade
2 - 4 cloves finely chopped garlic (mash with salt into a paste)
4 - 6 chopped fresh Jersey tomatoes (seeded and juice squeezed out)
one nice head of green leaf lettuce (finely sliced)
top quality extra virgin olive oil
salt and pepper to taste
Preparation
Cook pasta according to package. I find dry pasta works better, it’s more ala dente
Mix all ingredients together. Toss with olive oil (to taste, but not too wet)
Season with salt and pepper
Chill
