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  • 5servings

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B3
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 14 Fresh Italian plum tomatoes - - (good-sized)

  2. 2 Fresh basil leaves - - chopped

  3. 1 Garlic clove - minced

  4. 1/3 lb 151g / 5 1/3oz Reduced-fat mozzarella - - shredded

  5. 1 tablespoon 15ml Olive oil

  6. 10 oz 284g Fusilli - (corkscrew) pasta, - uncooked

Instructions Jump to Ingredients ↑

  1. Fill a pot with enough water to cover the tomatoes. Bring to a boil and drop the tomatoes in. Remove them after about 10 seconds, then peel and chop them.

  2. Mix the tomatoes, basil, garlic, and cheese with the olive oil. Let stand in a covered bowl at room temperature for at least 3 hours. Cook the fusilli. Drain. Add the tomato sauce to the hot fusilli. Mix well. Serve warm.

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