Sunday, August 14, 2011

Fusilli with no-cook tomato sauce

This is one of my favorite summer dishes once the tomatos start coming in the garden. Very simple to make but you're going to need very fresh tomatoes to make it.

I take a mix of whatever ripe tomatoes are available. For this one which I made this past week, I used a mix of Sungolds, Costoluto Genovese and Early Girls. 

3 cups of fresh garden tomatoes, chopped (keep seeds and skin intact)
1 garlic clove, peeled and halved
several leaves fresh basil, torn into pieces by hand
2 tablespoons kosher salt
2 tablespoons fresh-cracked black pepper
1/3 cup extra-virgin olive oil
1 pound fusilli

Best to prepare the sauce ahead of time to allow it to sit and marinade for at least 1 hour but several hours is preferable.
Rub the cut side of each half of the garlic clove in a mixing bowl large enough to hold the chopped tomatoes. Add the tomatoes, season with the salt and pepper, then stir in the torn basil leaves. Pour in the olive oil and stir to mix thoroughly. Allow the sauce to marinade.
Boil water in a pot of the fusilli and cook according to the package directions. Drain the pasta and add to the bowl with the tomatoes and mix while the pasta is still hot. Serve immediately.

We served with a side of green beans also from the garden that we boiled for just about a minute, drained and mixed in salt, pepper and olive oil.

Final serving with some chianti and grated parmesan.

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