Pardeep
๑۩۩๑┼●ℛŐŶ
Fusilli with Tomatoes and Olives - Italian Dish
The sparkling flavor of tomatoes marinated with Gaeta olives makes this
uncooked sauce quite zesty. A great summer pasta, and wonderful for a buffet.
Ingredients:
12 large ripe plum tomatoes
1/2 cup olive oil
3 large cloves garlic
1/2 cup black olives, pitted and sliced into thin strips
3 tbsp minced fresh basil
1/4 cup minced Italian parsley leaves
Salt
1/2 tsp freshly milled black pepper
1 lb fusilli (twists)
Freshly grated Romano cheese
Preparation:
1 – Blanch fresh tomatoes in boiling water for 1 minute. Transfer to a colander
and rinse under cold water. Peel skins with a small paring knife. Cut each
tomato in half lengthwise. Squeeze each half and discard all of the seeds.
Slice into 1/4-inch strips, place in strainer set over a bowl and reserve
juice.
2 – In a medium bowl, combine tomatoes, 1/2 cup olive oil, garlic, olives,
basil, parsley, 1 tsp salt and pepper; mix well with wooden spoon. Transfer to
a 1 1/2 quart jar with a tight-fitting lid. Refrigerate sauce for at least 6
hours or overnight, turning jar 3 to 4 times so that tomatoes will be well
coated with marinade. Pour reserved juice into a small kar, cover and
refrigerate.
3 – Remove sauce and reserved juice from refrigerator and let stand at room
temperature for 2 hours before serving. Discard garlic from sauce just before
tossing with pasta.
4 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain
pasta in a colander, transfer to a bowl containing 1 tbsp olive oil and toss
quickly. Toss pasta with 3/4 of the sauce. If pasta is a little dry when
tossing, add about 1/2 cup of the reserved juice to moisten. Spoon remaining
suace on top and serve with freshly grated Romano cheese.
Serves 4 to 6
The sparkling flavor of tomatoes marinated with Gaeta olives makes this
uncooked sauce quite zesty. A great summer pasta, and wonderful for a buffet.
Ingredients:
12 large ripe plum tomatoes
1/2 cup olive oil
3 large cloves garlic
1/2 cup black olives, pitted and sliced into thin strips
3 tbsp minced fresh basil
1/4 cup minced Italian parsley leaves
Salt
1/2 tsp freshly milled black pepper
1 lb fusilli (twists)
Freshly grated Romano cheese
Preparation:
1 – Blanch fresh tomatoes in boiling water for 1 minute. Transfer to a colander
and rinse under cold water. Peel skins with a small paring knife. Cut each
tomato in half lengthwise. Squeeze each half and discard all of the seeds.
Slice into 1/4-inch strips, place in strainer set over a bowl and reserve
juice.
2 – In a medium bowl, combine tomatoes, 1/2 cup olive oil, garlic, olives,
basil, parsley, 1 tsp salt and pepper; mix well with wooden spoon. Transfer to
a 1 1/2 quart jar with a tight-fitting lid. Refrigerate sauce for at least 6
hours or overnight, turning jar 3 to 4 times so that tomatoes will be well
coated with marinade. Pour reserved juice into a small kar, cover and
refrigerate.
3 – Remove sauce and reserved juice from refrigerator and let stand at room
temperature for 2 hours before serving. Discard garlic from sauce just before
tossing with pasta.
4 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain
pasta in a colander, transfer to a bowl containing 1 tbsp olive oil and toss
quickly. Toss pasta with 3/4 of the sauce. If pasta is a little dry when
tossing, add about 1/2 cup of the reserved juice to moisten. Spoon remaining
suace on top and serve with freshly grated Romano cheese.
Serves 4 to 6
