Instructions: Bring a large pot of water to a boil. Combine tomatoes, garlic, onion, vinegar, olive oil, salt, pepper and basil in a large bowl. Cook pierogies in water according to package instructions (about 5 minutes). Drain.

Toss the pierogies very gently with the salsa cruda. Divide among 4 plates and top each with 1 tablespoon of grated Parmesan.

Makes 4 servings.

Serve along with this, some steamed broccoli, and a salad with Boston and red leaf lettuces, sliced radishes, chopped parsley, cherry tomatoes, croutons, capers and low-fat Italian dressing.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.