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fusilli-fresh-tomatoes recipe

Date: Wed, 4 Aug 1999 12:36:31 -0400 (EDT)
From: "Judith E. Thomas" (jethomas@mailbox.syr.edu)
Message-Id: (Pine.SOL.4.10.9908041227510.17577-100000@rodan.syr.edu)

Fusilli with fresh tomatoes

Reprinted from Nutrition Action, who reprinted it from Prevention's
Low-Fat Italian Favorites.  My 11-yr-old daughter, who currently hates
pasta, liked this :-)

8 oz. fusilli or other pasta
1 tbs balsamic vinegar
6 plum tomatoes, peeled, seeded, and chopped
(use canned to save time)
1 cup torn fresh basil (don't use dried; won't be the same)
1/2 cup chopped red onions
salt and black pepper
grated (f/f) parmesan cheese (optional)

Cook the fusili in a large pot of boiling water for 10-12 minutes, or
until just tender; drain well.  (I used bionature whole wheat fusilli)

While the fusilli is cooking;, in a mdedium bowl, combine the vinegar,
tomatoes, basil, and onions; add salt and pepper to taste.  Serve tomatoes
over fusilli and sprinke with Parmesan, if desired.  Serves 4.

Note:  Our tomatoes aren't quite ready yet, so I used canned.
I don't use Parmesan cheese.  The original called for 1TBS oil, which I
left out completely.  If desired, you can use a little of the pasta water
to help the tomatoes 'stick' to the pasta.  I doubled the recipe, tossed
together, chilled and took to a block party...went fast.  Added chunks of
tofu and had for lunch as well :-)

kwvegan vegan