Fusilli With Tomato, Basil and Artichoke Sauce | Oregonian Recipes
This uncooked tomato sauce demands the freshest tomatoes you can get. If it's not tomato season, don't even think about making this sauce. It just won't be t...
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Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Spoon
Ingredients
- Salt
- 12 ounces fusilli pasta
- 6 medium tomatoes, cored and diced (about 1 1/2 pounds)
- 1 12-ounce jar marinated artichoke hearts, drained and coarsely chopped
- 1/2 cup coarsely chopped fresh basil, lightly packed
- 2 small cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Freshly ground black pepper
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