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!