PASTA DAY: Fusilli With Uncooked Tomato Sauce

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* Exported from MasterCook *

 

Fusilli With Uncooked Tomato Sauce

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 56

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds ripe tomatoes -- coarsely chopped

(about 4 cups)

1 garlic clove -- minced

1/4 cup extra-virgin olive oil

1/4 cup chopped fresh basil

salt and freshly ground black pepper

1 pound fusilli

freshly shaved Parmesan

OR soy Parmesan cheese

 

Quality ingredients are the key to this summertime favorite. Be sure to

use extra-virgin olive oil and only the freshest, ripest tomatoes. This

easy sauce is terrific served with either hot or cold pasta, and it makes a

good addition to a buffet since it doesn't need to be kept warm.

 

Place the tomatoes in a large bowl. Add the garlic, oil, basil, and salt

and pepper to taste. Stir gently to combine. Cover, and let stand at room

temperature for 30 to 45 minutes to allow the flavors to blend. Stir

occasionally. Meanwhile, cook the fusilli in a large pot of salted boiling

water, stirring occasionally, until it is al dente, about 8 to 10

minutes. When the pasta is cooked, drain it and place in a shallow serving

bowl. Add the sauce and toss gently to combine. Serve immediately, or, if

serving cold, refrigerate until close to serving time, but allow to come to

room temperature before serving. Top with a few shavings of cheese,

passing additional cheese separately. Serves 4

 

Other pasta choices: cavatappi or other curly pasta.

 

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