Fusilli with Tomato Sauce
2 pounds vine ripened tomatoes, about 4, chopped
1 large garlic cloves, minced
3 tablespoons olive oil
1 ¼ teaspoons salt
¼ teaspoon fresh ground black pepper
¾ cup basil, lightly packed
1 pound fusilli pasta
¼ cup (about 4 medium) sliced green onions
½ cup grated parmesan cheese
NOTE: For this light salad mix, you must have perfectly ripe tomatoes. Be sure they’re at room temperature, not cold. This is sure to become a summertime favorite!
In a food processor or blender, combine the tomatoes, garlic, oil, salt, and pepper. Puree for about 45 seconds, then add the onions & basil, pulse only - just to mix.
In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain the pasta and toss with the sauce and the parmesan cheese.
Let sit for about 2 minutes to allow the pasta to absorb some of the liquid.
Serve sprinkled with additional grated parmesan.
Makes 6 side dish servings.
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