Fusilli with No-Cook Fresh Tomato & Mozzarella Sauce Recipe - Italian.Food.com
This recipe is originally from Bon Appetit Magazine. It is absolutely delicious in summertime made with ripe tomatoes. This dish is easy and very heal
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
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