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    You are in: Home / Italian / Fusilli with No-Cook Fresh Tomato & Mozzarella Sauce Recipe
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    Fusilli with No-Cook Fresh Tomato & Mozzarella Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    dahlia's Note:

    This recipe is originally from Bon Appetit Magazine. It is absolutely delicious in summertime made with ripe tomatoes. This dish is easy and very healthy, and always receives raves from family and friends. The original recipe called for 6 Tbsp. of olive oil, but I found it too oily; feel free to experiment on your own. The secret lies in allowing the flavors of the tomato sauce to marinate, so don't cut this step short. Enjoy!

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    Units: US | Metric


    1. 1
      Dice tomatoes and mozzarella cheese into 1/2 inch pieces; place in medium bowl.
    2. 2
      Mix in basil, olive oil, vinegar, garlic and red pepper flakes.
    3. 3
      Season as desired with salt and pepper.
    4. 4
      Let stand at room temperature for 30 minutes.
    5. 5
      Meanwhile, cook pasta in large pot of boiling salted water until al dente (about 9 minutes).
    6. 6
      Drain pasta and return to same pot.
    7. 7
      Add tomato& cheese mixture and toss with pasta over low heat until cheese begins to melt.
    8. 8
      Transfer pasta to platter or large bowl and sprinkle with pine nuts.
    9. 9
      Garnish with basil leaves if desired.

    Ratings & Reviews:

    • on July 01, 2010


      This ia a wonderful recipe. I had to use regular fresh tomatoes vs the plum but even with the extra juice it was still lovely. I used fresh mozzarella (in a 1/2 inch dice) and fresh basil. This makes such a fresh taste. I cooked some large sliced sweet Italian sausage and blended with the sauce just before plating over the pasta. A lively fresh summer sauce. Thank you so much for posting!

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    • on September 21, 2007


      YUMMY! I absolutely loved this, and I can't believe how easy it was to prepare. I followed the recipe exactly. The basil gives this so much delicious flavor, and I also love the pine nuts for the added texture. I brought a bowl to work with me for lunch today and I can't wait to eat it. I think this would also be delicious cold. I will make this often. Thanks so much for posting!

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    • on August 30, 2007


      This was a delicious and great way to utilize this summer's tomato crop. I used both the italian plum and cherry tomatoes. This could work well with canned diced tomatoes off-season too. I omitted the pepper flakes and substituted chopped walnuts for the pine nuts. Next time I'll add some fresh parsley. This was great with penne. For one non-dairy serving I used unripened goat cheese with good results. Thanks for a great recipe.

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    Read All Reviews (9)


    Nutritional Facts for Fusilli with No-Cook Fresh Tomato & Mozzarella Sauce

    Serving Size: 1 (144 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 443.2
    Calories from Fat 180
    Total Fat 20.1 g
    Saturated Fat 6.3 g
    Cholesterol 29.9 mg
    Sodium 246.4 mg
    Total Carbohydrate 48.4 g
    Dietary Fiber 3.0 g
    Sugars 4.9 g
    Protein 17.4 g

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