Fusilli with No-Cook Tomato Sauce
Courtesy of Good Housekeeping's Vegetarian Meals
1 package (16 oz.) long fusilli pasta
2 lbs. ripe tomoatoes (about 6 medium), cut into 1/2-inch pieces
1 cup packed fresh basil leaves, coarsely chopped
1/2 cup pimento-stuffed olives, chopped or salad olives
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1. In large saucepot, cook pasta as label directs. Drain.
2. Meanwhile, in large serving bowl, combine tomoatoes(with their juice), basil, olives, oil, vinegar, salt and pepper; stir gently to mix well.
3. Toss pasta with tomato sauce.
Join all the cooks at Overwhelmed With Joy's Favorite Ingredient's Friday.
8 comments:
This sounds delicious! Thank you!
Sounds delicous! Thanks for sharing this!!
This sounds delicious and simple! My kind of recipe. Thanks for sharing. Have a great weekend.
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This sounds really yummy! A must try!
Wonder what type of noodle is the fusilli, ive never heard of it. Thanks for sharing.
This sounds wonderful. Thanks!
Okay, what's fusilli pasta? I don't think I've ever tried this before. :)
This recipe sounds great!
Thanks so much for participating in my Favorite Ingredients Friday recipe exchange. I do appreciate it.
I hope to see you again next Friday!
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