Fusilli With Basil, Feta and Plum Tomatoes |
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Prep Time: 300 Minutes Cook Time: 12 Minutes |
Ready In: 312 Minutes Servings: 6 |
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This is from Ingredients:
8 -10 plum tomatoes, peeled, seeds removed, chopped |
1/2 cup fresh basil, cut in a chiffonade |
4 scallions, thinly sliced |
3 garlic cloves, minced |
3 tablespoons olive oil |
6 -8 ounces feta cheese, cut into 1/2 inch cubes (or goat cheese) |
1 lb fusilli |
Directions:
1. To peel and seed tomatoes: Submerge in boiling water 1 minute; rinse in cold water. Slip off skins. Halve tomatoes, squeeze out and discard seeds. Chop coarsely.
2. 1. Combine tomatoes, basil, scallions, garlic and 1 tablespoon oil. Cover; let stand at room temperature for 4 to 5 hours, or refrigerate overnight. (Return to room temperature before continuing.).
3. 2. Cook pasta according to package directions. While waiting for pasta to cook, add cheese to tomato mixture in a large serving bowl.
4. 3. Drain pasta well, then add to bowl, drizzle with remaining 2 tablespoons oil, toss well. Serve hot or at room temperature. Makes 6 servings.
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