Fusilli With Chevre Tomatoes Basil Food

FUSILLI WITH FRESH POMODORO

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
• Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
• Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
• Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.

FUSILLI WITH CHèRE, TOMATOES AND BASIL

Steps:

• Blanch tomatoes in pot in boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; place in large bowl. Mix in oil, vinegar and garlic. Season to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Add pasta, goat cheese and basil to tomato mixture. Toss until mixture is well blended and cheese melts. Season to taste with salt and pepper and serve.

FUSILLI WITH TOMATO PESTO

Steps:

• Bring a large pot of water to a boil. Toast the almonds in a medium nonstick skillet over medium-low heat until lightly browned and starting to crackle, 3 to 5 minutes. Transfer to a food processor; reserve the skillet. Add the basil and garlic to the food processor, season with salt and pepper and pulse until finely chopped. Add the tomatoes, olive oil and 1/2 teaspoon salt and process until mostly smooth. Transfer the pesto to a large bowl and stir in the Parmesan.
• Salt the boiling water, add the pasta and cook as the label directs for al dente. Reserve 1/3 cup cooking water, then drain. Add the pasta to the bowl with the pesto and toss well to coat, adding splashes of the reserved cooking water as needed to loosen. Season with salt and pepper.
• While the pasta cooks, cook the bacon in the reserved skillet over medium heat, stirring, until crisp, about 3 minutes. Add the panko and continue to cook, stirring, until golden and crisp, 1 more minute. Transfer to paper towels to drain.
• Divide the pasta among bowls. Top with the bacon-panko mixture and sprinkle with Parmesan and sliced basil.

FUSILLI WITH FRESH TOMATO AND OLIVE SAUCE

Steps:

• 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.

FUSILLI WITH CHEVRE, TOMATOES AND BASIL

Steps:

• Blanch tomatoes in pot in boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds.
• Chop tomatoes; place in large bowl. Mix in oil, vinegar and garlic. Season to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
• Add pasta, goat cheese and basil to tomato mixture. Toss until mixture is well blended and cheese melts. Season to taste with salt and pepper and serve.