Fusilliwithnocookfreshtomatomozzarellasauce Food

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FUSILLI WITH NO-COOK FRESH TOMATO & MOZZARELLA SAUCE

2010-07-01



Fusilli with No-Cook Fresh Tomato & Mozzarella Sauce image

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

Ingredients:

  • 1 lb ripe plum tomato, seeded and halved
  • 8 ounces mozzarella cheese (can also use shredded)
  • 1/2 cup thinly sliced julienned fresh basil
  • 3 -4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried red pepper flakes
  • salt & pepper, to taste
  • 12 ounces fusilli or 12 ounces rotelle pasta
  • 1/4 cup pine nuts, toasted
  • fresh basil leaf, for garnish

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 WITH SAUSAGE AND OYSTER MUSHROOMS

2022-06-15



Fusilli with Sausage and Oyster Mushrooms image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients:

  • Kosher salt and freshly ground black pepper
  • 8 ounces fusilli
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 6 ounces spicy Italian sausage removed from casings (from 2 to 3 links)
  • 1 clove garlic, minced
  • Pinch pepperoncini chile flakes
  • 1 tablespoon tomato paste
  • 6 ounces oyster mushrooms, trimmed from the stems
  • 1/4 cup dry white wine
  • 1/4 cup grated Parmesan
  • 1 tablespoon unsalted butter
  • 1 teaspoon minced fresh rosemary
  • Freshly grated Pecorino-Romano, for serving
  • 8 to 10 fresh basil leaves, torn

Steps:

  • Bring a shallow pot of water to a boil and season heavily with salt. Add the pasta to the water and begin to cook.
  • Meanwhile, in a large saute pan, heat half of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepperoncini and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer.
  • Using a spider or slotted spoon, strain the pasta directly into the mushroom mixture. Add about 1/2 cup pasta water and the white wine and bring to a simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture until thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with Pecorino-Romano and torn basil leaves.

FUSILLI WITH FRESH TOMATO AND OLIVE SAUCE

2004-08-20



Fusilli with Fresh Tomato and Olive Sauce image

Provided by Erin Renouf Mylroie

Categories     Olive     Pasta     Tomato     Vegetarian     Quick & Easy     Parmesan     Summer     Bon Appétit     California

Yield Serves 6

Number Of Ingredients 11

Ingredients:

  • 1/4 cup olive oil
  • 1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
  • 1 medium onion, chopped
  • 6 garlic cloves, chopped
  • 1/2 teaspoon dried crushed red pepper
  • 1 1/2 pounds plum tomatoes (about 8 large), chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • 1 pound fusilli, freshly cooked
  • 1 1/2 cups coarsely grated Parmesan cheese (about 4 ounces)
  • 1 cup chopped fresh basil

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.

Top Asked Questions

  1. How to cook Fusilli?
    In the meantime boil the fusilli in plenty of salted water. One minute before the end of the cooking time, drain them and put them in the pan with the tomatoes and mozzarella, so that they can be cooked again. After one minute remove the pan from the heat, sprinkle with a pinch of oregano and pour everything into a baking pan.
  2. Is Fusilli pasta with cheddar and mozzarella sauce healthy?
    Fusilli pasta baked with a cheddar and mozzarella cheese sauce. I added some spinach to give it the appearance of being healthy. 8 ounces cheddar cheese (or more!) 1) Preheat your oven to 400 degrees and prep all your vegetables: chop onion, garlic, and thaw and roughly chop the spinach.
  3. What do you serve with Fusilli?
    For a light, easy supper, serve fusilli with a no-cook tomato sauce. Blend ripe tomatoes with garlic, olive oil and basil, and then add it to cooked pasta with plenty of grated Parmesan cheese.
  4. How to make Mediterranean Fusilli salad?
    This is the Mediterranean Fusilli Salad recipe. Cook fusilli in large saucepan of salted boiling water until al dente. Drain and transfer in large salad bowl.

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