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Source: Food and Wine Quick from Scratch

Fusilli with Summer Tomato Sauce
For this light, uncooked sauce, you must have perfectly ripe tomatoes. Be sure they’re at room temperature, too, not cold. This will become a summertime favorite!
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Serves: 4
Prep Time: 5 minutes
Cook Time: 13 minutes
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2 pounds vine ripened tomatoes, (about 4), chopped
1 large garlic cloves, minced
3 tablespoons olive oil
1 1/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
2/3 cup fresh, lightly packed basil
1 pound fusilli
1/3 cup grated Parmesan cheese, plus more for serving




In a food processor or blender, combine the tomatoes, garlic, oil, salt, and pepper and puree. Add the basil and pulse just to mix.

In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain the pasta and toss with the sauce and the Parmesan cheese. Let sit for about 1 minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan.


Wine Recommendation: Look for a simple, slightly acidic red wine to pair with the acidity of the tomatoes. Chianti and Dolcetto, both from Italy, are good bets.


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