Macaroni Salad with Summer Tomatoes

Ingredients

• 0.3 teaspoon pepper red crushed
• 8 ounces elbow macaroni uncooked
• 3 tablespoons olive oil extravirgin divided
• 1 tablespoon basil fresh minced
• 2 tablespoons basil fresh thinly sliced
• 2 teaspoons garlic divided minced
• 0.1 teaspoon salt 
• 0.8 teaspoon salt 
• 0.5 teaspoon sugar 
• 4 cups tomatoes seeded chopped ( 6 tomatoes)
• 3 tablespoons balsamic vinegar white
• 1 ounce bread white

Equipment

• food processor
• bowl
• frying pan
• whisk

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.
5. Add cooked pasta and tomato; toss well to coat.
6. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup.
7. Heat remaining 1 tablespoon oil in a nonstick skillet over medium-high heat.
8. Add breadcrumbs and remaining 1/2 teaspoon garlic to pan; saut 2 minutes or until browned and crisp, stirring frequently.
9. Remove from heat; stir in 1/8 teaspoon salt. Cool.
10. Serve with pasta mixture and sliced basil.