Fusilli with Fresh Tomato and Olive Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This recipe can be prepared in 45 minutes or less.Since the tomatoes in the sauce are cooked just briefly, this dish is a breeze to make. Ingredients:
1/4 cup olive oil |
1 cup kalamata olives or other brine-cured black olives, pitted, chopped |
1 medium onion, chopped |
6 garlic cloves, chopped |
1/2 teaspoon dried crushed red pepper |
1 1/2 pounds plum tomatoes (about 8 large), chopped |
2 tablespoons tomato paste |
2 tablespoons red wine vinegar |
1 pound fusilli, freshly cooked |
1 1/2 cups coarsely grated parmesan cheese (about 4 ounces) |
1 cup chopped fresh basil |
Directions:
1. Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.
|
|