Fusilli with Summer Tomato Sauce
- Number of Servings: 4
Ingredients
2 lbs. Red Ripe Tomatoes, 4 large whole (3" dia) Garlic, 3 clovesOlive Oil, 3 tbspSalt, 1.25 tsp Pepper, black, .25 tsp Basil, 100 grams, 2/3 c.Pasta, cooked, 1 lb. 16 oz Parmesan Cheese, grated, .33 cup
Serves 4
In food processor or blender, combine the tomatoes, garlic, oil, salt and pepper and puree. Add the basil and pulse 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 Pamesan cheese. Let sit for about 1 minute to allow the pasta to absorb some of the liquid. Serve with additional Pamesan.
Number of Servings: 4
Recipe submitted by SparkPeople user KAOKENNON.
In food processor or blender, combine the tomatoes, garlic, oil, salt and pepper and puree. Add the basil and pulse 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 Pamesan cheese. Let sit for about 1 minute to allow the pasta to absorb some of the liquid. Serve with additional Pamesan.
Number of Servings: 4
Recipe submitted by SparkPeople user KAOKENNON.
Nutritional Info Amount Per Serving
- Calories: 324.0
- Total Fat: 14.5 g
- Cholesterol: 43.9 mg
- Sodium: 894.5 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 3.1 g
- Protein: 11.5 g
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