Fusilli With Chère, Tomatoes And Basil
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
51
Spice
59
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
680 g
Plum Tomatoes1 cup
Olive Oil2 tsps
Red Wine Vinegar1 large
Garlic (clove, minced)450 g
Fusilli PastaDirections:
1
Blanch tomatoes in pot in boiling water for 20 seconds
2
Drain
3
Peel tomatoes
4
Cut tomatoes in half; squeeze out seeds
5
Chop tomatoes; place in large bowl
6
Mix in oil, vinegar and garlic
7
Season to taste with salt and pepper
8
Cook pasta in large pot of boiling salted water until just tender but still firm to bite
9
Drain pasta
10
Add pasta, goat cheese and basil to tomato mixture
11
Toss until mixture is well blended and cheese melts
12
Season to taste with salt and pepper and serve
13
Blanch tomatoes in pot in boiling water for 20 seconds
14
Drain
15
Peel tomatoes
16
Cut tomatoes in half; squeeze out seeds
17
Chop tomatoes; place in large bowl
18
Mix in oil, vinegar and garlic
19
Season to taste with salt and pepper
20
Cook pasta in large pot of boiling salted water until just tender but still firm to bite
21
Drain pasta
22
Add pasta, goat cheese and basil to tomato mixture
23
Toss until mixture is well blended and cheese melts
24
Season to taste with salt and pepper and serve