Tomato Week continues with today’s pasta dish. Fusilli is a thick, corkscrew shaped pasta, perfect for this type of sauce. Any other thick, chunky pasta should work as well. The tomatoes are cooked only briefly and retain oodles of fresh flavor.
fusilli with fresh tomato and olive sauce
- 1/4 cup olive oil
- 1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
- 1 medium onion, chopped
- 6 garlic cloves, chopped
- 1/2 teaspoon dried crushed red pepper
- 1 1/2 pounds tomatoes, chopped
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 pound fusilli, freshly cooked
- 1 1/2 cups coarsely grated Parmesan cheese (about 4 ounces)
- 1 cup chopped fresh basil
- Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes.
- Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes.
- Mix in red wine vinegar.
- Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper.
- Transfer to large bowl.
- Serve with remaining Parmesan cheese. Serves about 6.
Recipe is adapted from Bon Appetit, August 1999. Check out epicurious.com for more recipes!
This recipe comes from the Eating Well archives. I like that it calls for different color tomatoes. It’s a great way to try some of the heirloom varieties at the market. Make your own pesto, or you can find it in jars at most grocery stores. Phyllo dough is available in the freezer section. Thaw the frozen phyllo in the refrigerator for at least 8 hours or overnight before preparing the recipe.
tomato phyllo tart
- 12 14 x 18 inch or 24 9 by 14 inch sheets of phyllo dough
- ¼ cup extra virgin olive oil
- 1 tablespoon plain dry breadcrumbs
- 2 tablespoons prepared pesto
- ¾ cup crumbled feta cheese (about 4 ounces)
- 1 large red tomato, cut into ¼ inch slices
- 1 large yellow tomato, cut into ¼ inch slices
- ½ teaspoon salt, or to taste
- freshly ground pepper, to taste
- 10-12 small basil leaves
- Preheat oven to 400°F. Line a 17 ½ by 12 ½ inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using smaller size, overlap sheets on the pan to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
- Lightly coat the phyllo surface with oil using a pastry brush. Sprinkle with ¼ teaspoon of breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil. Carefully roll about ¾ inch of each side toward the center to form the outer rim of the tart.
- Using the same brush, paint pesto evenly on the surface of the tart. Sprinkle about half the crumbled feta cheese over the pesto layer. Arrange tomato slices, alternating colors, over the pesto layer, season with salt and pepper. Sprinkle the remaining cheese over the top.
- Bake the tart until the crust turns brown and crispy, 30 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes.
- To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.
As one vendor put it, it’s Tomatopalooza! Tomatoes are taking over the Market – standard hybrids – Big Boy and Early Girl, multi-colored heirlooms in a variety of shapes and sizes – Cherokee Purple,Brandywine or Mr. Stripey, and cherry tomatoes too. They are everywhere! So this week, I think I will post some tomato recipes to enjoy. I’ll start with a basic, easy fresh salsa. It’s simple to make and should keep for a few days in the fridge. Break away from the chips and try it on grilled chicken or a burger.
- 3 ripe tomatoes, seeded and diced
- ½ cup red onion
- 2 jalapeño peppers, seeded and diced fine
- ¼ cup fresh cilantro, chopped
- 1 clove of garlic, minced
- juice of 1 fresh lime
- salt to taste
Combine ingredients and refrigerate for a few hours before serving so that the flavors will combined.