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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- 1 lb ripe plum tomato, seeded and halved
- 8 ounces mozzarella cheese (can also use shredded)
- 1/2 cup thinly sliced julienned fresh basil
- 3 -4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1/4 teaspoon dried red pepper flakes
- salt & pepper, to taste
- 12 ounces fusilli or 12 ounces rotelle pasta
- 1/4 cup pine nuts, toasted
- fresh basil leaf, for garnish
- 1Dice tomatoes and mozzarella cheese into 1/2 inch pieces; place in medium bowl.
- 2Mix in basil, olive oil, vinegar, garlic and red pepper flakes.
- 3Season as desired with salt and pepper.
- 4Let stand at room temperature for 30 minutes.
- 5Meanwhile, cook pasta in large pot of boiling salted water until al dente (about 9 minutes).
- 6Drain pasta and return to same pot.
- 7Add tomato& cheese mixture and toss with pasta over low heat until cheese begins to melt.
- 8Transfer pasta to platter or large bowl and sprinkle with pine nuts.
- 9Garnish with basil leaves if desired.
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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