RECIPE # 5041 - FUSILLI PASTA WITH FRESH TOMATO SAUCE - Wed. Jul - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 5041 - FUSILLI PASTA WITH FRESH TOMATO SAUCE - Wed. July 24, 2013

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GAYLE FRANKS / FRANKLIN FARMERS' MARKET

Serves 4-6

3/4 c extra-virgin olive oil

1-1/2 T Balsamic vinegar

1-1/2 T red wine vinegar

4-1/2 lb plum tomatoes, halved and seeded

3/4 c fresh basil leaves torn

Salt and freshly ground black pepper

1 pound spiral-shaped pasta



Whisk olive oil and both vinegars in a large bowl to blend.  Chop tomato flesh into 3/4 inch pieces and place in bowl with oil and vinegar.  Using a potato masher or your hands, slightly crush tomatoes to bruise and release juices.  Tear basil into small pieces and stir into tomato mixture.  Add salt and pepper to taste and let tomatoes marinate at room temperature for 1 hour to allow flavors to develop. Cook pasta in a large pot of salted boiling water, stirring occasionally until al dente.  Drain; return pasta to pot and add the tomato mixture; stir to evenly incorporate.  Let pasta stand at room temperature, stirring occasionally, for 15 minutes to allow pasta to absorb flavors from sauce.  Season pasta to taste with salt and pepper and drizzle with more oil, if desired.

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