Fusilli With Chevre Tomatoes Basil Recipes

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FUSILLI WITH CHèRE, TOMATOES AND BASIL



Fusilli with Chère, Tomatoes and Basil image

Yield Serves 4

Number Of Ingredients 7

1 1/2 pounds plum tomatoes
1/4 cup olive oil
2 teaspoons red wine vinegar
1 large garlic clove, minced
1 pound fusilli pasta
3 1/2 to 4 ounces soft fresh goat cheese (such as Montrachet), cut into small pieces
1/3 cup thinly sliced fresh basil leaves

Steps:

  • Blanch tomatoes in pot in boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; place in large bowl. Mix in oil, vinegar and garlic. Season to taste with salt and pepper.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Add pasta, goat cheese and basil to tomato mixture. Toss until mixture is well blended and cheese melts. Season to taste with salt and pepper and serve.

FUSILLI WITH NO-COOK FRESH TOMATO & MOZZARELLA SAUCE



Fusilli with No-Cook Fresh Tomato & Mozzarella Sauce image

This recipe is originally from Bon Appetit Magazine. It is absolutely delicious in summertime made with ripe tomatoes. This dish is easy and very healthy, and always receives raves from family and friends. The original recipe called for 6 Tbsp. of olive oil, but I found it too oily; feel free to experiment on your own. The secret lies in allowing the flavors of the tomato sauce to marinate, so don't cut this step short. Enjoy!

Provided by dahlia

Categories     Cheese

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

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

Steps:

  • Dice tomatoes and mozzarella cheese into 1/2 inch pieces; place in medium bowl.
  • Mix in basil, olive oil, vinegar, garlic and red pepper flakes.
  • Season as desired with salt and pepper.
  • Let stand at room temperature for 30 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until al dente (about 9 minutes).
  • Drain pasta and return to same pot.
  • Add tomato& cheese mixture and toss with pasta over low heat until cheese begins to melt.
  • Transfer pasta to platter or large bowl and sprinkle with pine nuts.
  • Garnish with basil leaves if desired.

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