Fusilli With A Nifty Light Tomato Sauce Recipe - Cooking Index
Fusilli With A Nifty Light Tomato Sauce Recipe - Cooking Index
Make sure the plum tomatoes are very ripe. Add extra mint and chop coarsely. Salt the sauce shortly before serving. Add a pinch of sugar to reduce acid.
Type: Pasta| 2 lbs | 908g / 32oz | Ripe plum tomatoes - cut 8 pieces each |
| Freshly-ground black pepper - to taste | ||
| 1 teaspoon | 5ml | Finely-minced lemon zest |
| Juice from 1 large lemon | ||
| 6 tablespoons | 90ml | Extra-virgin olive oil - (to 8) |
| 12 oz | 340g | Fusilli pasta |
| Salt - to taste | ||
| 1/4 cup | 10g / 0.4oz | Chopped fresh mint leaves |
Toss the tomatoes, pepper, lemon zest, juice and oil together in a large pasta bowl. Let sauce rest, covered, 4 to 5 hours before serving.
Cook the fusilli until it's firm to the bite (al dente). Drain well; toss with the sauce. Season with salt. Toss with mint. Serve.
This recipe yields 4 servings.
Per serving (with 6 tablespoons oil): 590 calories, 78g carbohydrates, 13g protein, 26g fat, no cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 04-16-2000
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