Boil water and sea salt for pasta in a large stock pot with insert. 

In a separate skillet add balsamic vinegar, red cooking wine and some fresh basil (3 to 4 large leaves) finely chopped.  Cook on medium heat until volume reduces to half.  Add the onions, cook until tender.  Next add the mushrooms in and cook until they reduce in size.  Turn heat down to low while the other vegetables are

cooking.

Once the water starts to boil, add the green beans and cook for 5 minutes.  Pull the strainer out of the boiling water and place the green beans in a separate bowl.

Repeat this process with the tomatoes until the skin starts to pop or split.  Again remove the strainer with the tomatoes and run under cold water.  Remove the skins then dice and remove seeds.   Squeeze the lemon juice on the tomatoes.   Place the tomatoes in the same bowl as the green

beans.

Put strainer back in the water and bring back to a boil.  Cook pasta until done. 

Combine all the ingredients together in a large bowl.  Serve in pasta serving bowls with more fresh basil garnish.