Fusilli with No-Cook Fresh Tomato & Mozzarella Sauce

5.0(9)

This recipe is originally from Bon Appetit Magazine. It is absolutely delicious in summertime made with ripe tomatoes. This dish is easy and very healthy, and always receives raves from family and friends. The original recipe called for 6 Tbsp. of olive oil, but I found it too oily; feel free to experiment on your own. The secret lies in allowing the flavors of the tomato sauce to marinate, so don't cut this step short. Enjoy!

by dahlia·published 2002-03-28

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Cheese

Servings

(6–8)

Total time

35 min

prep 20 min

Calories / serving

443 kcal

Ingredients (11)

serves

1 lb ripe plum tomato, seeded and halvedtomato
8 ounces mozzarella cheese (can also use shredded)mozzarella
1/2 cup thinly sliced julienned fresh basilbasil
3 -4 tablespoons extra virgin olive oilextra-virgin-olive-oil
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegarvinegar
2 cloves garlic, mincedgarlic
1/4 teaspoon dried red pepper flakesred-pepper-flakes
salt & pepper, to tastesalt-and-pepper
12 ounces fusilli or 12 ounces rotelle pasta
1/4 cup pine nuts, toastedpine-nut
fresh basil leaf, for garnishbasil

Instructions (9 steps)

01Dice tomatoes and mozzarella cheese into 1/2 inch pieces; place in medium bowl.
02Mix in basil, olive oil, vinegar, garlic and red pepper flakes.
03Season as desired with salt and pepper.

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Rich recipe — supports nutrition-aware planning.