Fusilli with Fresh Tomato and Olive Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 tablespoons tomato paste
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 medium onion, chopped
- 1 cup chopped fresh basil
- 1/2 teaspoon dried crushed red pepper
- 6 garlic cloves, chopped
- 1 cup kalamata olives or other brine-cured black olives, pitted, chopped
- 1 1/2 pounds plum tomatoes (about 8 large), chopped
- 1 pound fusilli, freshly cooked
- 1 1/2 cups coarsely grated parmesan cheese (about 4 ounces)
- Carbohydrate 65 g(22%)
- Cholesterol 13 mg(4%)
- Fat 15 g(24%)
- Fiber 4 g(18%)
- Protein 18 g(37%)
- Saturated Fat 5 g(23%)
- Sodium 318 mg(13%)
- Calories 474
Preparation 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.
Preparation 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.
