FUSILLI WITH NO-COOK FRESH TOMATO & MOZZARELLA SAUCE
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!
Provided by dahlia
Categories Cheese
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Dice tomatoes and mozzarella cheese into 1/2 inch pieces; place in medium bowl.
- Mix in basil, olive oil, vinegar, garlic and red pepper flakes.
- Season as desired with salt and pepper.
- Let stand at room temperature for 30 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until al dente (about 9 minutes).
- Drain pasta and return to same pot.
- Add tomato& cheese mixture and toss with pasta over low heat until cheese begins to melt.
- Transfer pasta to platter or large bowl and sprinkle with pine nuts.
- Garnish with basil leaves if desired.
FUSILLI ALLA CAPRESE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
- In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
EASY FUSILLI WITH TOMATO PESTO SAUCE
Spiral pasta tossed with a super easy tomato sauce, sprinkled with Parmesan cheese and garnished with fresh basil. A lovely, simple dish. This is so easy and really yummy!
Provided by LYNN DOIRON
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a medium skillet over medium heat. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
- Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 50.8 g, Cholesterol 4.7 mg, Fat 12.5 g, Fiber 3 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 207.6 mg, Sugar 3.9 g
FUSILLI WITH TOMATOES AND MOZZARELLA
A sauce of diced tomatoes, garlic, red wine and herbs is spooned over fusilli pasta and mozzarella, then topped with Parmesan for an easy. yet delicious, main dish.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in medium saucepan on medium-high heat. Add garlic; cook and stir 1 min.
- Add tomatoes, wine and dry seasonings; mix well. Bring to boil; simmer on medium-low heat 10 to 15 min. or until thickened, stirring occasionally.
- Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta; place in large bowl. Add mozzarella; mix lightly. Top with tomato sauce and Parmesan.
Nutrition Facts : Calories 350, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
FUSILLI WITH FRESH TOMATO AND OLIVE SAUCE
Provided by Erin Renouf Mylroie
Categories Olive Pasta Tomato Vegetarian Quick & Easy Parmesan Summer Bon Appétit California
Yield Serves 6
Number Of Ingredients 11
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.
QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA
Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket. This is an easy meal to prepare, and a delicious one ot eat!! Campanelle can also be used for the pasta.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 4 quarts water to boil in large pot.
- Meanwhile, heat 2 tablespoons oil, garlic, and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15-20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoons salt.
- Add 1 tablespoons salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoons oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.
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