Friday, August 3, 2007
Favorite Ingredients Friday
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.