Roman Salad With Pasta

• 5 large ripe tomatoes, cut into 1/2-inch dice
• 1 red onion, peeled and minced
• 1 bunch basil, rinsed and torn
• 2 teaspoons salt, plus more to taste
• Freshly ground pepper to taste
• 1/2 pound rigatoni

1. In a large bowl, toss together the tomatoes, onion, basil, 2 teaspoons salt and pepper.
2. Let stand at least 2 hours.
3. Bring a large pot of lightly salted water to boil.
4. Add the rigatoni and cook until al dente, about 10 minutes.
5. Drain.
6. Toss the warm pasta into the salad, season with additional salt and pepper to taste and serve.

tomatoes, red onion, basil, salt, freshly ground pepper, rigatoni

Taken from cooking.nytimes.com/recipes/11597 (may not work)