Pasta Recipe

Here is a recipe that I am using Nakano for

8 oz. uncooked pasta
1 can (14-1/2 ox.) diced tomatoes in juice, drained
¼ cup. NAKANA Seasoned Red Wine vinegar Italian Herb, or Seasoned Rice vinegar
1 Red Pepper
¼ cup chopped basil
2 TBl. Olive oil
½ tsp. Each salt and resh ground pepper
1 clove garlic, minced
1 c. (4 oz.) crumbled feta cheese

Cook pasta as package directs; drain and keep warm.

In a large bowl, stir together tomatoes, rice vinegar, basil, oil, salt, pepper and garlic. Add pasta and cheese; toss well.

Serve warm or at room temperature.